Thermal properties of ration components as affected by moisture content and water activity during freezing

Journal of Food Science

Volumn 73, Issue 9, 2008, Pages

  Li, J ^a   Chinachoti, P ^a   Wang, D ^b   Hallberg, L M ^c   Sun, X S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Sunflower Networking Group   (United States)

^c US Army Natick Soldier Research   (United States)

Author keywords

Freezable water; Freezing point; Ration component; Thermal property; Water activity

Indexed keywords

WATER;

ANIMAL; ARTICLE; CATERING SERVICE; CATTLE; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; DISASTER PLANNING; FOOD HANDLING; FOOD INDUSTRY; FREEZE DRYING; FREEZING; HUMAN; MEAT; SOLDIER; VEGETABLE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; COOKERY; DISASTER PLANNING; FOOD HANDLING; FOOD INDUSTRY; FOOD SERVICES; FREEZE DRYING; FREEZING; HUMANS; MEAT; MILITARY PERSONNEL; VEGETABLES; WATER;

BASIDIOMYCOTA; DAUCUS CAROTA; SOLANUM TUBEROSUM;

EID: 55649097069     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00938.x     Document Type: Article

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