Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing

Journal of Food Engineering

Volumn 95, Issue 4, 2009, Pages 670-676

  Otero, L ^a   Sanz, P D ^a   Guignon, B ^a   Aparicio, C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Freezing; High pressure; High pressure shift freezing; Ice; Supercooling

Indexed keywords

EXPERIMENTAL DETERMINATION; HEAT BALANCE MODEL; HIGH-PRESSURE; HIGH-PRESSURE SHIFT FREEZING; MELTING CURVES; PRESSURE AND TEMPERATURE; PRESSURE RELEASE; SUCROSE SOLUTION; TEMPERATURE DATA; THEORETICAL PREDICTION;

FREEZING; SUGAR (SUCROSE); SUPERCOOLING; WATER CONTENT;

ICE;

EID: 69249202309     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.036     Document Type: Article

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