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THERMAL PROPERTIES OF FROZEN PEAS, CLAMS AND ICE CREAM.

Author(s) : SASTRY S. K., DATTA A. K.

Type of article: Article

Summary

THERMAL CONDUCTIVITY OF ICE CREAM AND BULK-STORED FROZEN PEAS WAS DETERMINED AS A FUNCTION OF TEMPERATURE: 235, 251 AND 261 K (-38, -22 AND -12 DEG C) AND BULK DENSITY (634, 683 AND 780 KG/M3, BEING 100, 80 AND 50% OVERRUN, RESPECTIVELY). ENTHALPY-TEMPERATURE DATA WERE COLLECTED FOR EACH PRODUCT USING CALORIMETRIC PROCEDURES. THERMAL CONDUCTIVITY OF ICE CREAM INCREASED WITH INCREASING TEMPERATURE AND BULK DENSITY. FROZEN FOODS OF POROUS OR GRANULAR BULK-STORED NATURE, APPEAR TO UNDERGO COMPLEX MICROSTRUCTURE CHANGES WITH TEMPERATURE, AND FURTHER RESEARCH ON THESE EFFECTS IS APPROPRIATE. ENTHALPY-TEMPERATURE DATA SHOWED CHARACTERISTIC TRENDS. (DAIRY SCI. ABSTR., GB., 47, N 7, 1985/07, 492, 4395.

Details

  • Original title: THERMAL PROPERTIES OF FROZEN PEAS, CLAMS AND ICE CREAM.
  • Record ID : 1986-0220
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 17 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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