Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain

Food Hydrocolloids

Volumn 20, Issue 4, 2006, Pages 449-460

  Otero, L ^a   Ousegui, A ^b   Guignon, B ^a   Le Bail, A ^b   Sanz, P D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b Universite de Nantes   (France)

Author keywords

Food; Freezing; High pressure; Modeling; Thawing; Thermophysical properties

Indexed keywords

FREEZING; THERMAL CONDUCTIVITY;

ADDITIVE MODELS; ATMOSPHERIC CONDITIONS; FOOD COMPOSITIONS; FOOD INDUSTRIES; FREEZING; GENERIC MODELING; HIGH PRESSURE; HIGH PRESSURE PROCESS; MODELING; PHASE CHANGE;

SPECIFIC HEAT;

EID: 32244443362     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.04.001     Document Type: Conference Paper

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