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
-
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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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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Individual quick freezing (IQF).
- Author(s) : NICHOLSON F. J., JOHNSTON W. A.
- Date : 1993/05
- Languages : English
- Source: Infofish int. - n. 3
View record
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Fluidisation à avancement par "sauts de puce".
- Author(s) : GAC A.
- Date : 1997/08
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 976
View record
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FREEZE FLO.
- Author(s) : KIZAWA M.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 685
View record