Mathematical modeling for immersion chilling and freezing of foods. Part II: Model solution

Journal of Food Engineering

Volumn 66, Issue 3, 2005, Pages 339-351

  Zorrilla, Susana E ^a   Rubiolo, Amelia C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Heat transfer; Immersion freezing; Mass transfer; Numerical solution

Indexed keywords

FREEZING; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; OPTIMIZATION; THERMAL EFFECTS; THERMODYNAMICS;

IMMERSION FREEZING; PHASE CHANGE; SOLUTE CONCENTRATION;

FOOD PRODUCTS;

EID: 4944243937     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.03.027     Document Type: Article

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