ShareMECHANICAL AND THERMOPHYSICAL PROPERTIES OF LIQUID AND SEMI-LIQUID FOODS DURING FREEZING IN THE FORM OF PELLETS.
[In German. / En allemand.]
Author(s) : LOVRIC T., HEGEDUSIC V., ABRAMOVIC G.
Type of article: Article
Summary
DETERMINATION BY THE DIFFERENTIAL THERMAL ANALYSIS OF PHASE CHANGE TEMPERATURES AND THE PHYSICAL AND MECHANICAL PROPERTIES OF SOUP, SAUCE, VEGETABLE PUREE AND CREAM SAMPLES SUBJECTED TO A FREEZE-THAW CYCLE. APPLICATION TO THE OPTIMIZATION OF THE STORAGE OF THESE PRODUCTS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-1800
- Languages: German
- Source: Lebensmittelindustrie - vol. 33 - n. 5
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDY O...
- Author(s) : LOVRIC T., PILI-ZOTA V., JANEKOVIC A.
- Date : 1987
- Languages : English
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Texture of frozen food.
- Author(s) : WANI K.
- Date : 1991
- Languages : Japanese
- Source: Trans. JAR - vol. 8 - n. 3
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Freeze-cracking in foods as affected by physica...
- Author(s) : KIM N. K., HUNG Y. C.
- Date : 1994/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 3
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PHASE TRANSITIONS AND UNFREEZABLE WATER CONTENT...
- Author(s) : ROOS Y. H.
- Date : 1986
- Languages : English
View record
-
Typical thermodynamic properties of food during...
- Author(s) : VILLARAN M. C., LOMBRANA J. I.
- Date : 1995/05
- Languages : Spanish
- Source: Aliment., Equipos Tecnol. - vol. 14 - n. 4
View record