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Interdependency of product's temperature and cooling and freezing time.

[In Polish. / En polonais.]

Author(s) : KLUZA F.

Type of article: Article

Summary

The materials tested included potatoes, lean beef, surimi and a test substance. The products had the shape of a rectangular parallelepiped and the characteristics of the freezing process were based on the models of Plank, Pham and Cleland. It was concluded that each of the above-mentioned models might be useful, but the best results are obtained using Pham's models.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1998-1670
  • Languages: Polish
  • Source: Chlodnictwo - vol. 31 - n. 12
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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