Freezing and ice crystals formed in a cylindrical food model: Part I. Freezing at atmospheric pressure

Journal of Food Engineering

Volumn 46, Issue 4, 2000, Pages 277-285

  Chevalier, D ^a   Le Bail, A ^a   Ghoul, M ^b  

^a Universite de Nantes   (France)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC PRESSURE; COMPUTATIONAL GEOMETRY; CRYSTALS; FOOD PRODUCTS; FREEZING; ICE; MATHEMATICAL MODELS; PRESSURE EFFECTS; THERMAL EFFECTS;

GELATIN; ICE CRYSTALS;

GELS;

EID: 0343353883     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00089-3     Document Type: Article

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