article/chapitre/communication

Calculation of initial freezing point, effective molecular weight and unfreezable water of food materials from composition and thermal conductivity data

E. Murakami ; M. Okos | 1996

A procedure was developed for simultaneous determination of the effective molecular weight, unfreezable water, and initial freezing point of foods based on composition and thermal conductivity data. Freezing properties were determined by trial a[...]

Plus d'information...

Ajouter au panier

Disponible pour le prêt

article/chapitre/communication

Calculation of initial freezing point, effective molecular weight and unfreezable water of food materials from composition and thermal conductivity data

E. Murakami ; M. Okos | 1996

Plus d'information...

Ajouter au panier

Disponible pour le prêt

article/chapitre/communication

The thermal properties of potatoes and carrots as affected by thermal processing

E. Murakami | 1997

The effects of processing on the thermal properties of white potatoes and carrots were studied. The test samples were blanched, boiled, cooked and canned. Whole potato tubers were baked to study the effects of starch gelatinization. The thermal [...]

Plus d'information...

Ajouter au panier

Disponible pour le prêt