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FACTORS INFLUENCING FOOD FREEZING RATES.

Author(s) : HELDMAN D. R.

Type of article: Article

Summary

THE FREEZING RATE OF A FOOD MASS, AS DEFINED BY THE INTERNATIONAL INSTITUTE OF REFRIGERATION TENDS TO PROVIDE AN AVERAGE RATE. AN ACCEPTABLE PARAMETER FOR EVALUATION OF QUALITY CHARACTERISTICS FOR USE IN PROCESS DESIGN MUST BE EXPRESSED AS FREEZING TIME. THE PAPER REVIEWS THE APPROACH TO THE ACCEPTABILITY OF DIFFERENT METHODS FOR PREDICTING FREEZING TIME. C.R.F.

Details

  • Original title: FACTORS INFLUENCING FOOD FREEZING RATES.
  • Record ID : 1984-0130
  • Languages: English
  • Source: J. Food Technol. - vol. 37 - n. 4
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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