Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 3, 2005, Pages 318-326

  Kowalczyk, W ^a   Hartmann, C ^a   Luscher, Cornelius ^b   Pohl, M ^b   Delgado, A ^a   Knorr, D ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

High hydrostatic pressure; Numerical simulation; Phase change; Thermophysical properties

Indexed keywords

COMPUTER SIMULATION; FOOD PROCESSING; FREEZING; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; PHASE TRANSITIONS; REACTION KINETICS; THAWING; THERMODYNAMIC PROPERTIES;

COD; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE LEVELS; HIGH PRESSURE PHASE CHANGE; PORK; POTATO;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 22144440183     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.03.007     Document Type: Article

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