ShareICE CRYSTALLIZATION AND ITS CONTROL IN FROZEN-FOOD SYSTEMS.
Author(s) : BLANSHARD J. M. V., FRANKS F.
Type of article: Book chapter
Summary
PRINCIPLES, MATHEMATICAL MODELS, KINETICS AND GRAPHIC REPRESENTATION OF ICE NUCLEATION.
Details
- Original title: ICE CRYSTALLIZATION AND ITS CONTROL IN FROZEN-FOOD SYSTEMS.
- Record ID : 1989-0568
- Languages: English
- Source: In: Food Struct. Behav., Acad. Press - 51-65; 31 ref.
- Publication date: 1987
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Ice; Calculation; Frozen food; Nucleation; Crystallization; Freezing
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Factores que influencian los procesos de congel...
- Author(s) : REID D. S.
- Date : 2002/01
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 30 - n. 333
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Factors which influence the freezing process: a...
- Author(s) : REID D. S.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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RECRYSTALLIZATION: A PHENOMENA WHICH DECREASES ...
- Author(s) : KRUK A., SWITKA J.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 6
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Kinetic compensation during homogeneous and het...
- Author(s) : OZILGEN S., OZILGEN M., REID D. S.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 4
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Ice crystal growth in idealised freezing systems.
- Author(s) : BALD W. B.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 67-80; 7 fig.; 1 tabl.; 17 ref.
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