|
Titre :
|
Thermal properties of frozen foods
|
|
Auteurs :
|
R. Singh ;
UNIVERSITY OF CALIFORNIA DAVIS USA
|
|
Type de document :
|
article/chapitre/communication
|
|
Editeur :
|
New York [USA] : Marcel Dekker, 1995
|
|
Format :
|
p. 139-167
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
THERMIQUE THERMODYNAMIQUE
|
|
Mots-clés:
|
PROPRIETE THERMIQUE
;
SURGELE
;
PROPRIETE PHYSIQUE
;
TEMPS DE CONGELATION
;
CONDITIONNEMENT DES PRODUITS
;
CONDUCTIVITE THERMIQUE
;
ENTHALPIE
|
|
Résumé :
|
In designing food freezing equipment and processes, knowledge of physical and thermal properties of foods is essential. The computation of refrigeration requirements and freezing time can be done only when quantitative information on food properties is available. In this chapter we first review some techniques that are commonly employed to measure thermal properties of frozen foods. Here we consider factors that one should be aware of in measuring food properties at subfreezing temperatures. References to important sources of known thermal property data for frozen foods are presented along with observations on the acceptability of such information. Several models have been proposed in the literature to predict thermal properties of frozen foods; some of the key models are discussed in this chapter.
|
|
Source :
|
Eng. Prop. foods
|
