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INVESTIGATION OF THE DISSIPATIVE FUNCTION IN THE CRYOCOOLED MARINE PRODUCTS FROM THEORETICAL AND EXPERIMENTAL SITUATIONS.

Author(s) : SENGUPTA P.

Type of article: Article

Summary

THE PAPER INVESTIGATES THE < DISSIPATIVE FUNCTION > OF THE < FOOD ENSEMBLE > PRECOOLED AT THE BOILING POINT OF LIQUID NITROGEN: 77 K (-196 DEG C) AND STORED AT 255 K (-18 DEG C) ON THE BASIS OF THE < SEMI-EMPIRICAL > MATHEMATICAL MODEL DEVELO PED IN THE AUTHORS' INSTITUTE. THE EXPERIMENTAL OBSERVATIONS OF BIOCHEMICAL PARAMETERS JUSTIFY THE SEMI-EMPIRICAL MATHEMATICAL MODEL OF THE< DISSIPATIVE FUNCTION > AND PINPOINT THE ADVANTAGES OF CRYOCOOLING DOWN TO THE BOILING POINT OF LIQUID NITROGEN WITH ITS TECHNICAL AND ECONOMICAL VIABILITY.

Details

  • Original title: INVESTIGATION OF THE DISSIPATIVE FUNCTION IN THE CRYOCOOLED MARINE PRODUCTS FROM THEORETICAL AND EXPERIMENTAL SITUATIONS.
  • Record ID : 1988-0201
  • Languages: English
  • Source: Indian J. Cryog. - vol. 12 - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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