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Typical thermodynamic properties of food during freezing.

[In Spanish. / En espagnol.]

Author(s) : VILLARAN M. C., LOMBRANA J. I.

Type of article: Article

Summary

Solutions to food-related problems can be found through the use of synthetic products with the mechanical and thermal properties of food. Good results can be obtained with aqueous solutions of tylose. The thermal and phase change behaviour of almost all foods, either fluid or solid, can be reproduced with 6 to 12% by weight of tylose and various quantities of sodium sulphite.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-2817
  • Languages: Spanish
  • Source: Aliment., Equipos Tecnol. - vol. 14 - n. 4
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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