SharePHASE TRANSITIONS IN FROZEN FOODS EXAMINED BY CALORIMETRY.
Author(s) : POULSEN K. P.
Type of article: Book chapter
Summary
IN ORDER TO FORECAST NEUTRAL AND REVERSE STABILITY CONCENTRATION OF REACTANTS IS FOLLOWED BY MEANS OF CALORIMETRY. FROM CHANGES IN ENTHALPY THE SPECIFIC HEAT IS CALCULATED. PLOTS OF SPECIFIC HEAT VERSUS TEMPERATURE ILLUSTRATE CHANGES IN CONCENTRATION. IT IS CONCLUDED THAT LARGE CHANGES IN CONCENTRATION LEADS TO REVERSE AND NEUTRAL STABILITY BUT THAT THESE PHENOMENA ALSO EXIST WHEN SUCH CHANGES HAVE NOT BEEN DETECTED.
Details
- Original title: PHASE TRANSITIONS IN FROZEN FOODS EXAMINED BY CALORIMETRY.
- Record ID : 1985-1479
- Languages: English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 797-801; 4 fig.; 3 ref.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Calorimetry; Calculation; Physical property; Chemical property; Frozen food
-
Engineering properties of foods.
- Author(s) : RAO M. A., RIZVI S. S. H.
- Date : 1995
- Languages : English
View record
-
STUDY INTO THE ENERGY CONTENT OF QUICK-FROZEN F...
- Author(s) : KOVACS O., PAUER B., KOVACS L.
- Date : 1986
- Languages : Hungarian
- Source: Hütöipar - vol. 32 - n. 2
View record
-
PRESERVATION PROCESSES FOR FOODSTUFFS. 1. REFRI...
- Author(s) : FRIAS TEJERA I., BRITO MIRALLES G., HARDISSON DE LA TORRE A.
- Date : 1990
- Languages : Spanish
- Source: Acta Alimentaria - vol. 27 - n. 216
View record
-
Texture of frozen food.
- Author(s) : WANI K.
- Date : 1991
- Languages : Japanese
- Source: Trans. JAR - vol. 8 - n. 3
View record
-
Basic principles of perishable product freezing.
- Author(s) : DOMINGUEZ M., PINILLOS J. M., ARIAS J. M.
- Date : 1993/12
- Languages : Spanish
- Source: Refrig. Frial - n. 29
View record