ShareMoisture control of frozen foods.
[In Russian. / En russe.]
Author(s) : BALJUBASH V. A., DOBRJAKOV V. A., GRIGOR'JAN R. G.
Type of article: Article
Summary
A method of checking moisture content when it exceeds 50% in frozen foods (curds, minced meat) has been developed. The method is based on the anomalous properties of water during transition to a solid phase-ice. Given results of experimental investigations confirm the possibility of using the new method.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1997-0830
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 2
- Publication date: 1996/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Measurement; Design; Water content; Frozen food; Humidity; Equipment
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Predicting the thermal conductivity of low wate...
- Author(s) : CARSON J. K., WANG J. F., NORTH M. F., et al.
- Date : 2011/08/21
- Languages : English
- Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Formats : PDF
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Predicción de la conductividad térmica de los a...
- Author(s) : CARSON J. K., WANG J. F., NORTH M. F., et al.
- Date : 2012/06
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 40 - n. 448
- Formats : PDF
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INTERMEDIATE MOISTURE, EQUILIBRIUM RELATIVE HUM...
- Date : 1982
- Languages : English
- Source: TRRF, Inf. Bull. - n. 10
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Uogolnione zaleznosci obliczeniowe wybranych wl...
- Author(s) : KOZIOL J.
- Date : 2011/10
- Languages : Polish
- Source: Chlodnictwo - vol. 46 - n. 10
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Calculation of the frozen-water quantity.
- Author(s) : ZHADAN V. Z.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 6
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