EFFECTIVE HEAT CAPACITIES FOR THE FREEZING AND THAWING OF FOOD
作者： HENRY G. SCHWARTZBERG
DOI: 10.1111/J.1365-2621.1976.TB01123.X
关键词:
摘要: Based on a modified form of the freezing point depression equation we have derived set rigorous, broadly applicable equations for effective heat capacity during and thawing foods biological materials. The been integrated with respect to temperature, thereby providing useful enthalpy thawing. validity utility are demonstrated using data from literature. Methods adjusting account changes in water content fat presented. calculating heat-transfer loads thawing, can be advantageously used differential rates.
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