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Freeze-cracking in foods as affected by physical properties.

Author(s) : KIM N. K., HUNG Y. C.

Type of article: Article

Summary

A set of equations based on densities and porosities was developed to predict freeze-cracking incidence with an accuracy of 98% in non-cracking products and 70% in cracking products during cryogenic freezing. In addition, susceptibility of various food commodities to freeze-cracking was determined.

Details

  • Original title: Freeze-cracking in foods as affected by physical properties.
  • Record ID : 1995-2271
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 3
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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