Thermodynamic Analysis of the Freezing and Thawing of Foods: Ice Content and Mollier Diagram
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1163-1166
- https://doi.org/10.1111/j.1365-2621.1985.tb13035.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific HeatJournal of Food Science, 1985
- Food Process EngineeringPublished by Springer Nature ,1981
- EFFECTIVE HEAT CAPACITIES FOR THE FREEZING AND THAWING OF FOODJournal of Food Science, 1976
- Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Food Freezing Using Freezing Point DepressionTransactions of the ASAE, 1974
- Differential thermal analysis of frozen food systems. I. The determination of unfreezable waterInternational Journal of Food Science & Technology, 1971