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STATE OF WATER IN FROZEN FOODS STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY.

Author(s) : BALLA C., SARAY T., MESZAROS L.

Summary

USING SCANNING DIFFERENTIAL CALORIMETRY, THE AUTHORS HAVE STUDIED THE THERMOPHYSICAL BEHAVIOUR OF FRUIT VARIETIES (APPLES, REDCURRANTS, BITTER CHERRIES) AND VEGETABLES (CAULIFLOWERS, ONIONS, CUCUMBERS), AT LOW TEMPERATURE. THEY DEFINED UNFROZEN WATER AND LATENT HEAT. THE INITIAL THAWING TEMPERATURE DIFFERS FROM ONE PRODUCT TO ANOTHER. THE VARIATION IN WATER CONTENT DURING CERTAIN OPERATIONS INVOLVING TEMPERATURE CHANGE CAN REDUCE QUALITY.

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Details

  • Original title: STATE OF WATER IN FROZEN FOODS STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY.
  • Record ID : 1992-1683
  • Languages: English
  • Publication date: 1990/09/24
  • Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
    1990-4; 703-710; 4 fig.; 2 tabl.; 12 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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