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Basic principles of perishable product freezing.

[In Spanish. / En espagnol.]

Author(s) : DOMINGUEZ M., PINILLOS J. M., ARIAS J. M.

Type of article: Article

Summary

After a list of definitions concerning the principal factors to be measured in perishable product freezing, the authors are developing a new measurement technique (analogue differential calorimetry) and give some of the results of their investigation for methylcellulose, meat and its components. They think that a theoretical as well as an experimental approach of freezing problems is necessary. The knowledge of freezing processes should be improved and models should be set up in order to optimize freezing parameters. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-0936
  • Languages: Spanish
  • Subject: General information
  • Source: Refrig. Frial - n. 29
  • Publication date: 1993/12
  • Document available for consultation in the library of the IIR headquarters only.

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