ShareConsiderations regarding the freezing of food products.
Author(s) : COTUNA S. A., PORNEALA S., CUJBA L.
Type of article: Article
Summary
This paper deals with the usefulness of numerical calculation in the study of freezing process of food products, due to the fact that the analytic method conducts to unsatisfactory results. Relations concerning dependent physical property were established in accordance with temperature and will be introduce in the numerical calculation.
Details
- Original title: Considerations regarding the freezing of food products.
- Record ID : 2007-2681
- Languages: English
- Source: Ann. Univ. Dunarea Jos Galati, IV - vol. 20
- Publication date: 2006
Links
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Indexing
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Chilling, freezing and transport: refrigeration...
- Author(s) : HOFFMANNS W.
- Date : 1994/12
- Languages : English
- Source: Fleischwirtschaft - vol. 74 - n. 12
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Microbiological aspects of the freezing of meat...
- Author(s) : LONDAHL G., NILSSON T. E.
- Date : 1978
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 1
- Formats : PDF
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Dynamics of freezing of fish as bodies having a...
- Author(s) : FROLOV S. V., ICHEVSKIJ A. L., KIPNIS V. L.
- Date : 2000
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
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Approximate method for predicting the time for ...
- Author(s) : SALVADORI V. O., MASCHERONI R. H.
- Date : 1992
- Languages : Spanish
- Source: Aliment. latinoam. - vol. 25 - n. 193
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Protein changes in muscle foods due to freezing...
- Author(s) : SIKORSKI Z. E.
- Date : 1978
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 3
- Formats : PDF
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