Experimental and theoretical study of model food freezing. Part II. Characterization and modelling of the ice crystal size
Authors:
- B. WoinetBWB. Woinet
- J. AndrieuJAJ. Andrieu
- M. LaurentMLM. Laurent
- S.G. MinSMS.G. Min
- 1 March 1998
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 35 (4) , 395-407
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Experimental and theoretical study of model food freezing. Part I. Heat transfer modellingJournal of Food Engineering, 1998
- MEASUREMENT OF TRANSPORT PROPERTIES FOR THE DRIED LAYER OF COFFEE SOLUTION UNDERGOING FREEZE DRYINGDrying Technology, 1994
- The influence of the freezing process on vapour transport during sublimation in vacuum-freeze-drying of macroscopic samplesInternational Journal of Heat and Mass Transfer, 1993
- Freezing and Ice Structure Formed in Protein GelsBioscience, Biotechnology, and Biochemistry, 1992
- Microscopic study of coupled heat and mass transport during unidirectional solidification of binary solutions—II. Mass transfer analysisInternational Journal of Heat and Mass Transfer, 1990
- Phenomena at the advancing ice–liquid interface: solutes, particles and biological cellsQuarterly Reviews of Biophysics, 1988
- Heat and mass transport in the freezing of apple tissueInternational Journal of Food Science and Technology, 1982
- Instability of the Planar Freeze Front During Solidification of an Aqueous Binary SolutionJournal of Heat Transfer, 1980
- Histological measurements of ice in frozen beefInternational Journal of Food Science and Technology, 1979
- THE EFFECT OF GROWTH CONDITIONS UPON THE SOLIDIFICATION OF A BINARY ALLOYCanadian Journal of Physics, 1956