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USE OF TIME-TEMPERATURE DATA DURING FLUIDIZED BED FREEZING TO DETERMINE FROZEN FOOD PROPERTIES.

Author(s) : MARIN M., RIOS G. M., GIBERT H.

Type of article: Article

Summary

DEVELOPMENT OF MATHEMATICAL MODELS FOR THE CALCULATION OF THERMAL CONDUCTIVITY AND LATENT HEAT (HEAT TO BE REMOVED IN ORDER TO BRING THE PRODUCT TEMPERATURE BELOW ITS FREEZING POINT) OF FOODSTUFFS. APPLICATION TO THE STUDY OF THE FREEZING OF BANANA, CARROT, POTATO, TURNIP AND CUCUMBER. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-199817.

Details

  • Original title: USE OF TIME-TEMPERATURE DATA DURING FLUIDIZED BED FREEZING TO DETERMINE FROZEN FOOD PROPERTIES.
  • Record ID : 1986-0174
  • Languages: English
  • Source: J. Food Process Eng. - vol. 7 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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