Thermal stresses during freezing of a two-layer food

International Journal of Refrigeration

Volumn 30, Issue 6, 2007, Pages 958-969

  Tremeac, Brice ^a   Datta, Ashim K ^b   Hayert, Murielle ^a   Le Bail, Alain ^a  

^a Universite de Nantes   (France)

^b Department of Biological and Environmental Engineering   (United States)

Author keywords

Chocolate; Coating; Composite; Example; Food; Fracture; Freezing; Ice cream; Modelling

Indexed keywords

CRACK INITIATION; FREEZING; PROTECTIVE COATINGS; SPECIFIC HEAT; THERMAL STRESS; VISCOELASTICITY;

CHOCOLATES; ICE CREAM; SPECIFIC HEAT FORMULATION;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 34547654076     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijrefrig.2007.01.012     Document Type: Article

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