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Thawing times of food products with the help of analytical methods or thermal simulation programmes.

Fysische aspecten en modellering bij ontdooien van voedingsmiddelen.

Author(s) : SLUIS S. M. van der

Type of article: Article

Summary

Food thawing times differ due to the different physical parameters of water and ice. The aim of this research was to predict food thawing times using analytical methods or thermal simulation programmes. The simulation programmes developed by TNO for thermal modelling, enabling calculation of thawing times, are dedicated programmes for meat and bakery products. Not only can thawing times be calculated, but also temperature and moisture profiles and heating capacities during the process.

Details

  • Original title: Fysische aspecten en modellering bij ontdooien van voedingsmiddelen.
  • Record ID : 2004-0757
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 96 - n. 7
  • Publication date: 2003/07
  • Document available for consultation in the library of the IIR headquarters only.

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