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FOOD PROPERTIES DURING FREEZING.

Author(s) : HELDMAN D. R.

Type of article: Article

Summary

THE ARTICLE REVIEWS THE UNIQUE ROLE OF WATER IN ESTABLISHING THE PROPERTIES OF FROZEN FOOD, ANALYSES AND DISCUSSES THE PREDICTION MODELS (EQUATIONS) FOR FROZEN FOOD PROPERTIES AND EVALUATES EXPERIMENTAL DATA FOR FROZEN FOOD AND THE ACCEPTABILITY OF PREDICTED VALUES. THE VALUES CAN BE USED FOR PREDICTION OF REFRIGERATION CAPACITY AS WELL AS FREEZING RATES. THIS APPROACH ALLOWS PREDICTION OF FROZEN FOOD PROPERTIES WITHOUT MEASUREMENT OF ANY PARAMETER FOR IT. C.R.F.

Details

  • Original title: FOOD PROPERTIES DURING FREEZING.
  • Record ID : 1982-1533
  • Languages: English
  • Source: J. Food Technol. - vol. 36 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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