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Basic physical phenomena in the freezing and thawing of plant and animal tissues

D. Reid | 1983

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Kinetics of color change and ascorbic acid loss in selected frozen fruits and vegetables

E. Ibanez ; A. Foin ; P. Cornillon ; D. Reid ; IFT annual meeting, University of California, Davis (1996; USA) | 1996

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Study of different thawing methods for frozen fruits and vegetables

E. Ibanez ; A. Foin ; P. Cornillon ; D. Reid ; IFT annual meeting, University of California, Davis (1996; USA) | 1996

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Temperature dependence of the viscosity of sugar and maltodextrin solutions in coexistence with ice

W. Kerr ; D. Reid | 1994

The viscosities of glucose, sucrose, and maltodextrin solutions coexisting with ice were measured by rotational viscometry. Samples were prepared by forming a shell of pure ice in a stainless steel tube immersed in a cooling bath, then introduci[...]

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