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Characterising the detachment of thermal and geometric centres in a parallelepipedic frozen food subjected to a fluctuation in storage temperature

C. De Elvira ; P. Sanz ; J. Carrasco | 1996

The three-dimensional transient heat transfer phenomenon occurring in a rectangular brick-shaped frozen food when subjected to diverse functional forms of variation in the storage temperature is solved by computer simulation in order to analyse [...]

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Freezing rate simulation as an aid to reducing crystallization damage in foods

P. Sanz ; C. De Elvira ; M. Martino ; AL Et | 1999

In food freezing processes the presence of large ice crystals is a serious drawback when a good final quality of the product is desired. To study the size and distribution of those crystals, a large piece of pork muscle has been frozen by liquid[...]

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