The Influence of Geometrical and Operational Factors on Supercooling Capacity in Strawberries: A Simulation Study

Food and Bioprocess Technology

Volumn 4, Issue 3, 2011, Pages 395-407

  Martins, Rui C ^a   Castro, Cristiana C ^a   Lopes, Vitor V ^b  

^a UNIVERSITY OF MINHO   (Portugal)

^b INETI   (Portugal)

Author keywords

Cellular automata; Finite elements; Nucleation; Supercooling

Indexed keywords

AIR BLAST; AIR TEMPERATURE; AIR VOIDS; BIOPROCESS ENGINEERING; CRYO-PRESERVATION; DURING PHASE; FINITE ELEMENT; FROZEN FOOD; HEAT TRANSFER RATE; MODEL TEMPERATURES; MOLECULAR LEVELS; NUCLEATION TEMPERATURE; OPERATIONAL CONDITIONS; OPERATIONAL FACTORS; OPERATIONAL VARIABLES; PHYSICAL PHENOMENA; SIMULATION STUDIES; STOCHASTIC NATURE; STRUCTURE OF LIQUIDS; SUPERCOOLED REGIONS; VASCULAR TISSUE;

CELLULAR AUTOMATA; CHEMICAL CONTAMINATION; FINITE ELEMENT METHOD; FRUITS; MORPHOLOGY; NUCLEATION; PATTERN RECOGNITION SYSTEMS; RANDOM VARIABLES; STOCHASTIC MODELS;

SUPERCOOLING;

FRAGARIA X ANANASSA;

EID: 79951514533     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0228-5     Document Type: Article

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