SharePHYSICAL AND ENGINEERING ASPECTS OF FOOD FREEZING.
Author(s) : HOLDSWORTH S. D.
Type of article: Book chapter
Summary
PRESENT KNOWLEDGE, FROM DATA IN LITERATURE, OF HEAT TRANSFER, ICE CRYSTALLIZATION, PHASE CHANGES, TIME-TEMPERATURE CONTROL, MASS TRANSFER AND WEIGHT LOSSES DURING FREEZING. DIFFERENT FREEZING PROCESSES ARE ENVISAGED: FLUIDIZED BED, CRYOGEN, ETC. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226121.
Details
- Original title: PHYSICAL AND ENGINEERING ASPECTS OF FOOD FREEZING.
- Record ID : 1988-0606
- Languages: English
- Source: In: Dev. Food Preserv., Elsevier - vol. 4
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
FUNDAMENTAL RESEARCH OF FOOD-FREEZING USING FLU...
- Author(s) : KATAYAMA K.
- Date : 1981
- Languages : Japanese
- Source: Refrigeration - vol. 56 - n. 641
View record
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INVESTIGATIONS OF THE FLUIDIZED BED FREEZING PR...
- Author(s) : GRUDA Z.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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INTENSIFICATION OF THE FREEZING PROCESS BY USIN...
- Author(s) : DITCHEV S. P.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
View record
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MODELLING OF RESIDENCE TIMES IN CONTINUOUS FLUI...
- Author(s) : VAZQUEZ A., CALVELO A.
- Date : 1983
- Languages : English
View record
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FUNDAMENTAL PHYSICOCHEMICAL ASPECTS OF FREEZING.
- Author(s) : REID D. S.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 37 - n. 4
View record