ShareSummary
Proposal of a mathematical model describing the variations of the temperatures of frozen and quick-frozen-food as a function of the duration of thawing. Highlighting of the good agreement found between theoretical figures and experimental measurements.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1997-1519
- Languages: Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 12
- Publication date: 1995
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thawing; Food; Calculation; Temperature variation; Heat transfer; Thawing time; Temperature; Quick-frozen food; Process
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THAWING OF FROZEN FOODS IN HUMID AIR.
- Author(s) : MANNAPPERUMA J. D., SINGH R. P.
- Date : 1988
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 11 - n. 3
- Formats : PDF
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TRANSMISSION LINE MATRIX MODELS FOR PREDICTING ...
- Author(s) : HENDRICKX M., GENECHTEN K. van, TOBBACK P.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
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Basic characteristic food thawing parameters an...
- Author(s) : KLUZA F., GORAL D.
- Date : 1998
- Languages : Polish
- Source: Chlodnictwo - vol. 33 - n. 2
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THAWING TIME OF FROZEN FOOD OF A RECTANGULAR OR...
- Author(s) : NONINO C., HAYAKAWA K. I.
- Date : 1986
- Languages : English
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PHYSICAL AND TECHNOLOGICAL ASPECTS OF THE THAWI...
- Author(s) : VEERKAMP C. H.
- Date : 1985/02
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 2
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