The measurement and prediction of thermal properties of food during freezing and thawing — A review with particular reference to meat and dough
- 31 December 1991
- journal article
- review article
- Published by Elsevier in Journal of Food Engineering
- Vol. 13 (4) , 285-319
- https://doi.org/10.1016/0260-8774(91)90048-w
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Development of standard operating procedures for differential scanning calorimetersReview of Scientific Instruments, 1986
- Thermodynamic Analysis of the Freezing and Thawing of Foods: Ice Content and Mollier DiagramJournal of Food Science, 1985
- Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific HeatJournal of Food Science, 1985
- Heat capacity of water at extremes of supercooling and superheatingThe Journal of Physical Chemistry, 1982
- Correlations of Enthalpies of Food SystemsJournal of Food Science, 1981
- THERMAL CONDUCTIVITY AND DIFFUSIVITY OF SHELLED CORN AND GRAINJournal of Food Process Engineering, 1981
- Determination of the thermal-conductivity tensor and the heat capacity of insulating solids with the transient hot-strip methodJournal of Applied Physics, 1981
- Transient hot-strip method for simultaneously measuring thermal conductivity and thermal diffusivity of solids and fluidsJournal of Physics D: Applied Physics, 1979
- Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Food Freezing Using Freezing Point DepressionTransactions of the ASAE, 1974
- Calorimetry of rat tail tendon collagen before and after denaturation: the heat of fusion of its absorbed waterBiopolymers, 1971