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Influence of phase transition (freezing and thawing) on thermophysical and rheological properties of apple purée-like products.

Author(s) : HEGEDUSIC V., LOVRIC T., PARMAC A.

Type of article: Article

Summary

The results obtained showed that the phase transition temperatures of these systems depended not only on the mass fraction but also on the kind of solid matter, especially sugars, as well as on the phase of determination (before or after freezing).

Details

  • Original title: Influence of phase transition (freezing and thawing) on thermophysical and rheological properties of apple purée-like products.
  • Record ID : 1995-2322
  • Languages: English
  • Source: Acta Aliment. - vol. 22 - n. 4
  • Publication date: 1993/12
  • Document available for consultation in the library of the IIR headquarters only.

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