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Application of the theory of thermal conductivity in non-stationary state to the food thawing processes.

[In Japanese. / En japonais.]

Author(s) : TANAKA F., MURATA S., HABARA K., UCHINO T.

Type of article: Article

Summary

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

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