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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