Stochastic resonance during meat freezing.
[In Russian. / En russe.]
Author(s) : ILÛHIN V. V., CHICHKIN S. V.
Type of article: Article
Summary
A hypothesis regarding the appearance of stochastic resonance during meat freezing has been confirmed. Stochastic resonance arises during the use of electrical signals generated by muscular tissue at a phase transition of the first kind, and of the electrical signals of high voltage pulse generators, directed on the muscular tissue to be frozen.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2006-1863
- Languages: Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
- Publication date: 2006
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Research; Meat product; Freezing
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REFLECTIONS ON RESEARCH IN ADVANCING THE REFRIG...
- Author(s) : CUTTING C. L.
- Date : 1983/10/06
- Languages : English
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- Date : 2004/05
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- Author(s) : KOZIOL J., GAZDA W.
- Date : 2002
- Languages : Polish
- Source: Chlodnictwo - vol. 37 - n. 9
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La surgélation par l'azote améliorée.
- Author(s) : GHUILAMILA J.
- Date : 1999/05/27
- Languages : French
- Source: Usine nouv. - n. 2689
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Dossier : le nouveau visage de la filière viande.
- Author(s) : GUILLON M., CHRISTEN P.
- Date : 2003/11
- Languages : French
- Source: Process - n. 1198
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