Section 9. Prediction of freezing time, quality changes, heat and mass transfer coefficient, mathematical modelling. State of water in frozen food studies by differential scanning calorimetry (DSC)

Balla, C. . Institute of Food Technology, Department of Refrigeration; Saray, T.; Meszaros, L.

Section 9. Prediction of freezing time, quality changes, heat and mass transfer coefficient, mathematical modelling. State of water in frozen food studies by differential scanning calorimetry (DSC)

1990

Balla, C. (University of Horticulture and Food Industry, Budapest (Hongrie). Institute of Food Technology, Department of Refrigeration) | Saray, T. | Meszaros, L.

AGROVOC Keywords

agua alimentos eau environmental temperature foods frozen products fruits frutas hortalizas legume physical states productos congelados produit alimentaire temperatura ambiente vegetables water

Bibliographic information

Published in

Science et Technique du Froid (France)

Issue 4 ISSN 0151-1637

Publisher

IIF

Other Subjects

Temperature ambiante; Etat physique; Produit congele; Estado fisico

Language

English

Note

12 ref. Resume (Fr)

ISBN

2-903-633-533

Type

Conference; Summary

Source

Progress in the science and technology of refrigeration in food engineering. Proceedings of meetings of commissions B2, C2, D1, D2-D3, September 24-28, 1990, Paris (France), Institut International du Froid, Paris (France).- Paris (France): IIF, 1990.- ISBN 2-903-633-533. p. 703-710

Conference

Progres dans la Science et la Technique du Froid en Industrie Alimentaire. Progress in the Science and Technology of Refrigeration in Food Engineering, Dresde (Allemagne), 24-28 Sep 1990

In AGRIS since: 1993-08-15

Format: AGRIS AP

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