High-pressure differential scanning calorimetry (DSC): Equipment and technique validation using water-ice phase-transition data

Journal of Food Process Engineering

Volumn 27, Issue 5, 2004, Pages 359-376

  Zhu, S ^a   Bulut, S ^b   Bail, A L E ^b   Ramaswamy, H S ^a  

^a MCGILL UNIVERSITY   (Canada)

^b Universite de Nantes   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DISTILLATION; FREEZING; HIGH PRESSURE EFFECTS; ICE; ISOTHERMS; PHASE TRANSITIONS; THAWING;

LATENT HEAT; PRESSURE-SCAN; TEMPERATURE-SCAN;

FOOD PRODUCTS;

EID: 15744373778     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2004.00471.x     Document Type: Article

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