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Thermal properties of frozen foods. 2. Foods of animal origin.

[In Italian. / En italien.]

Author(s) : PASQUALONE S., MASTANDREA N.

Type of article: Article

Summary

The freezing point in food is always lower than that of pure water. From the freezing point downwards the removal of the water's latent heat of fusion is gradual. This means that the freezing of water, normally the main component in food, is also gradual, and that, because of the gradual appearance of ice crystals, the chemical composition and thermal properties are different. Calculations for food of animal origin are presented.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1997-0349
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 341
  • Publication date: 1995/10
  • Document available for consultation in the library of the IIR headquarters only.

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