THERMAL-PROPERTIES OF FREEZED FOODS 1ST N OTE - VEGETAL FOODS

Authors
PASQUALONE S MASTANDREA N
Citation
S. Pasqualone et N. Mastandrea, THERMAL-PROPERTIES OF FREEZED FOODS 1ST N OTE - VEGETAL FOODS, Industrie alimentari, 34(335), 1995, pp. 261-267
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
34
Issue
335
Year of publication
1995
Pages
261 - 267
Database
ISI
SICI code
0019-901X(1995)34:335<261:TOFF1N>2.0.ZU;2-A
Abstract
Thermal properties of foods can be considered practically constant at temperatures higher than freezing point Below this temperature the pro perties change dramatically because the chemical composition of foods is different owing to ice development (whose properties are dearly dif ferent from that of water). In this note a calculation method of froze n foods thermal properties is described; further-more effective calcul us of same thermal properties for some vegetable frozen foods is made.