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Study of water state in the beef at its freezing.

[In Russian. / En russe.]

Author(s) : ONICHTCHENKO V. P., ZELIBA Û. O., ZINCHENKO V. D., et al.

Type of article: Article

Summary

By nuclear magnetic resonance as a method of nondestructive testing, a study of states of water in beef in the process of freezing and subsequent thawing at temperatures down to minus 40°C was conducted. The beef samples freezing process is accompanied by the formation of water supercooled states, whereas when thawing an equilibrium between liquid and ice phases is achieved. The obtained results of freezing water equilibrium fraction values may match or differ considerably from the published data of other authors.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2010-1530
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 3
  • Publication date: 2010

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