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PHASE TRANSITIONS OF WATER IN SOME PRODUCTS OF PLANT ORIGIN AT LOW AND SUPERLOW TEMPERATURES.

Author(s) : GUEGOV Y.

Type of article: Article

Summary

WATER, AS A BASIC CONSTITUENT OF PLANT TISSUES: STRUCTURE, WATER-ICE PHASE TRANSITION. CRYSTALLISATION IN FRUIT AND VEGETABLES (NUCLEATION, CRYOTEMPERATURE). PHASE TRANSITIONS TO -70 DEG C: FREEZING, THAWING, REWARMING OF ANIMAL FOODSTUFFS. PHASE TRANSITION BETWEEN -70 AND -196 DEG C: TRANSITION TO VITREOUS STATE, RECRYSTALLISATION, POLYPORPHISM. BIBLIOGRAPHICAL SURVEY.

Details

  • Original title: PHASE TRANSITIONS OF WATER IN SOME PRODUCTS OF PLANT ORIGIN AT LOW AND SUPERLOW TEMPERATURES.
  • Record ID : 1983-0492
  • Languages: English
  • Source: Adv. Food Res. - vol. 27
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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