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Immersion chilling and freezing: phase change and mass transfer in model food.

Author(s) : LUCAS T., RAOULT-WACK A. L.

Type of article: Article

Summary

The influence of immersion chilling and freezing process variables (temperature, concentration, agitation) on phase change and salt gain, was studied on a gelatin gel dipped into a sodium chloride solution, with particular emphasis on unsteady state (during the first hour).

Details

  • Original title: Immersion chilling and freezing: phase change and mass transfer in model food.
  • Record ID : 1997-0298
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 1
  • Publication date: 1996/01
  • Document available for consultation in the library of the IIR headquarters only.

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