ShareMathematical modelling of the thawing process.
Author(s) : LIND I.
Type of article: Article
Summary
The principal mathematical models for the calculation of thawing time or the simulation of the thawing of foods are presented. The most important parameters are defined with particular reference to heat and mass transfer from the food surface.
Details
- Original title: Mathematical modelling of the thawing process.
- Record ID : 1992-2746
- Languages: English
- Source: J. Food Eng. - vol. 14 - n. 1
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thawing; Food; Mass transfer; Heat transfer; Thawing time; Simulation; Process; Modelling; Freezing
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- Author(s) : HOSSAIN M. M., CLELAND D. J., CLELAND A. C.
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- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 15 - n. 4
- Formats : PDF
View record