ShareFreezing processes: new aspects.
Nuove prospettive : nei processi di congelamento.
Author(s) : ROSSI U.
Type of article: Article
Summary
This article deals with various aspects of quick-freezing of foods: heat transfer, nucleation, cryoconcentration, and molecular mobility.
Details
- Original title: Nuove prospettive : nei processi di congelamento.
- Record ID : 2002-0203
- Languages: Italian
- Source: Zero sotto Zero - n. 7
- Publication date: 2000/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Heat transfer; Quick freezing; Process; Nucleation; Molecule; Cryoconcentration; Freezing
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Investigation into the process of quick freezin...
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- Date : 2001
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
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FREEZE-FLO-RICH PRODUCTS. NEW NON-SOLID FROZEN ...
- Date : 1980
- Languages : English
- Source: Food Can. - vol. 40 - n. 9
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INTERACTION BETWEEN HEAT AND MASS TRANSFER IN F...
- Author(s) : SASTRY S. K., ZURITZ C. A., ANANTHESWARAN R. C.
- Date : 1985
- Languages : English
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Brineless steel belt-type freezer.
- Author(s) : OKAMOTO N., ONOZATO M.
- Date : 2003
- Languages : Japanese
- Source: Refrigeration - vol. 78 - n. 911
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Procédés de surgélation : pour mieux exploiter ...
- Author(s) : KINNARD N.
- Date : 2001/11
- Languages : French
- Source: Monde aliment. - vol. 5 - n. 6
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