Détail de l'auteur
Auteur M. Morley |
Documents disponibles écrits par cet auteur (3)
![Tris disponibles](./images/orderby_az.gif)
article/chapitre/communication
The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phase (ions, sugars, acids and alcohol), derivable from information given in nutritional tables. Predicted values were compared with ex[...]article/chapitre/communication
C. Miles ; M. Morley ; M. Rendell | 1999Ultrasonic thawing tests were undertaken on frozen meat and fish samples to assess the effectiveness of high intensity ultrasound for thawing frozen foods, previous work having indicated that ultrasonic absorption is greatest near the initial fr[...]article/chapitre/communication
The thermal conductivity of starch gels, ranging in water content from 51 to 97% by mass, was measured using the thermal probe method and the thermal conductivity of starch itself was determined using a revised analysis of the null point method [...]