ShareTheoretical and thermodynamic analysis of the formation of ice crystals in products with high water contents.
Analiza teoretyczna termodynamicznych uwarunkowan krystalizacji lodu w produktach o duzej zawartosci wody.
Author(s) : BANASIAK K., KOZIOL J.
Type of article: Article
Details
- Original title: Analiza teoretyczna termodynamicznych uwarunkowan krystalizacji lodu w produktach o duzej zawartosci wody.
- Record ID : 2006-0528
- Languages: Polish
- Source: Chlodnictwo - vol. 40 - n. 4
- Publication date: 2005
Links
See the source
Indexing
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Themes:
Thermodynamics and changes of state;
Freezing of foodstuffs - Keywords: Thermodynamics; Ice; Food; Water content; Research; Growth; Crystal
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Study on nucleation and growth mechanisms of sn...
- Author(s) : SONG M., LIU D., WU Z., et al.
- Date : 2004
- Languages : Chinese
- Source: Journal of Refrigeration - n. 3
- Formats : PDF
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Metody ograniczania krystalizacji lodu w proces...
- Author(s) : KAMINSKA A., LEWICKI P. P.
- Date : 2008
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 62 - n. 9
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Freezing of supercooling water between parallel...
- Author(s) : TERAOKA Y.
- Date : 2008/06
- Languages : Japanese
- Source: Refrigeration - vol. 83 - n. 968
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Structure and formation mechanism of ice.
- Author(s) : MAENO N.
- Date : 1998/02
- Languages : Japanese
- Source: Refrigeration - vol. 73 - n. 844
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Three-dimensional pattern and the anisotropy of...
- Author(s) : TERAOKA Y., SAITO A., OKAWA S.
- Date : 2003
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 20 - n. 2
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