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CALCULATION OF SPECIFIC HEAT, ENTHALPY AND FROZEN-OUT PORTION OF WATER IN MIXES AND ICE CREAM ACCORDING TO THEIR COMPOSITION.

[In Russian. / En russe.]

Author(s) : LATYSHEV V. P., OLENEV Ju. A., CIRUL'NIKOVA N. A.

Type of article: Article

Summary

METHODS ARE GIVEN FOR THE CALCULATION OF SPECIFIC HEAT, ENTHALPY AND FROZEN-OUT PORTION OF WATER, AND THE VALUES OBTAINED ARE TABULATED FOR MIXES AND MILK ICES, CREAM-BASED ICE CREAMS AND ICE CREAM. THE PROCEDURES FACILITATE THE CALCULATION OF THESE PROPERTIES AND ALLOW THE OPTIMIZATION OF THE HEATING AND COOLING PROCESSES INVOLVED IN ICE CREAM MANUFACTURE.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1983-1450
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 4
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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