PARAMETRIC ANALYSIS FOR PREDICTING FREEZING TIME OF INFINITELY SLAB-SHAPED FOOD

被引：22

作者：

SUCCAR, J

HAYAKAWA, KI

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12444.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：468 / 477

页数：10

共 49 条

[21]

HELDMAN D, 1974, 4 P INT C FOOD SCI T, V4, P397

[22]

HELDMAN DR, 1980, FOOD PROCESS ENG

[23]

HOHNER GA, 1970, 30TH ANN M I FOOD TE

[24]

HOLDSWORTH SD, 1968, FOOD MANUF, V43, P38

[25]

Hsieh R. C., 1977, Journal of Food Process Engineering, V1, P183, DOI 10.1111/j.1745-4530.1977.tb00177.x

[26]

JASON A, 1955, 9 P INT C REFR, V1, P2160

[27]

LENTZ CP, 1961, FOOD TECHNOL-CHICAGO, V15, P243

LOEFFEN, MPF ;

EARLE, RL ;

CLELAND, AC .

[29] A SIMPLIFIED MODEL FOR FREEZING TIME CALCULATIONS IN FOODS [J].

MASCHERONI, RH ;

CALVELO, A .

[30]

Metzler C.M., 1976, USERS MANUAL NONLIN