ShareThe measurement and prediction of thermal properties of food during freezing and thawing: a review with particular reference to meat and dough.
Author(s) : LIND I.
Type of article: Article
Summary
Bibliographical review of measurement and mathematical modelling methods of the thermal properties of foods. Examples are given of the application of these methods to freezing-thawing of bread dough and minced meat mixed with (or without) lard, starch, salt or other spices.
Details
- Original title: The measurement and prediction of thermal properties of food during freezing and thawing: a review with particular reference to meat and dough.
- Record ID : 1992-2853
- Languages: English
- Source: J. Food Eng. - vol. 13 - n. 4
- Publication date: 1991
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thermal property; Thawing; Mince; Measurement; Meat; Meat product; Dough; Modelling; Freezing-thawing; Freezing
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THAWING OF MINCED MEAT AND DOUGH: THERMAL DATA ...
- Author(s) : LIND I.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
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Thawing time of blocks of boneless or minced me...
- Author(s) : FLORES E. S., BAZAN H. C., MECHELIS A. de, MASCHERONI R. H.
- Date : 1993
- Languages : English
- Source: Lat. am. appl. Res. - vol. 23 - n. 2
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Studies on frozen dough. 4. Effect of shortenin...
- Author(s) : INOUE Y., SAPIRSTEIN H. D., BUSHUK W.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 2
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Simulation of freezing or thawing heat conducti...
- Author(s) : CALIFANO A. N., ZARITZKY N. E.
- Date : 1997
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 1
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EXPERIMENTAL DATA FOR FREEZING AND THAWING OF M...
- Author(s) : CLELAND D. J.
- Date : 1987
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 10 - n. 1
- Formats : PDF
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