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Using equivalent volumetric enthalpy variation to determine the freezing time in foods.

Author(s) : SANZ P. D., RAMOS M., MASCHERONI R. H.

Type of article: Article

Summary

Total freezing time calculations were carried out by considering two partial times; the precooling, corresponding to the time from the initial temperature to the initial solidification temperature, and the tempering, from the initial solidification temperature to the final temperature. The samples having a slab geometry were the Karlsruhe Test Substance (methyl cellulose gel) and different kinds of meats. The accuracy obtained makes this method valuable enough for many practical uses in freezing time calculations of foods.

Details

  • Original title: Using equivalent volumetric enthalpy variation to determine the freezing time in foods.
  • Record ID : 1996-2260
  • Languages: English
  • Source: J. Food Eng. - vol. 27 - n. 2
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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