Average and center temperature vs time evaluation for freezing and thawing rectangular foods

Journal of Food Engineering

Volumn 30, Issue 3-4, 1996, Pages 299-311

  De Reinick, A C Rubiolo ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ENTHALPY; FREEZING; HEAT TRANSFER; NUMERICAL METHODS; PARTIAL DIFFERENTIAL EQUATIONS; SPECIFIC HEAT OF SOLIDS; THAWING; THERMAL CONDUCTIVITY OF SOLIDS;

RECTANGULAR MEAT PATTIES;

MEATS;

EID: 0030284041     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0260-8774(96)00046-5     Document Type: Article

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