Add to ORKGW pracy przedstawiono zmiany ciepła właściwego, entalpii, współczynnika przewodzenia ciepła, dyfuzyjności cieplnej oraz gęstości produktów spożywczych podczas zamrażania. Zmiany właściwości termofizycznych są wynikiem przemiany fazowej wody w lód.The work presents changes observed in specific heat, enthalpy, conduction coefficient, thermal diffusivity, and density of foodstuff while freezing. Changes in thermo-physical properties result from phase transition of water into ice
Freezing has been successfully implemented worldwide for longterm preservation of an endless variety...
The freezing process is commonly used to store and preserve foods. However, the frozen foods’ textur...
Graduation date: 1991Freezing is one of the important technologies for preservation of foods.\ud In ...
The knowledge of thermo-physical properties of foods is essential in the design of equipment or in t...
The basic principles of food freezing, including the properties of water and ice, the concepts of su...
For the prediction of temperature change in different foodstuffs during the freezing and thawing pro...
W artykule zaprezentowano oznaczanie gęstości wybranych gatunków mięsa świeżego i zamrożonego wykorz...
597-604The thermo-physical properties of some important foodstuffs have been estimated and are corre...
This thesis presents two different works. The first part introduces a thermal multimeter which measu...
i The freezing of food is the most significant application of refrigeration. In order for freezing o...
The presented work is focused on the food thermal characteristics calculation methods (heat conducti...
Power inputs into production of farm products in Russia are much larger as compared to such inputs i...
Frozen food is theoretically modelled as a porous medium, consisting of an arrangement of cubic fibe...
Freezing is an important process in food preservation.During freezing, changes may occur in food str...
Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing p...
Freezing has been successfully implemented worldwide for longterm preservation of an endless variety...
The freezing process is commonly used to store and preserve foods. However, the frozen foods’ textur...
Graduation date: 1991Freezing is one of the important technologies for preservation of foods.\ud In ...
The knowledge of thermo-physical properties of foods is essential in the design of equipment or in t...
The basic principles of food freezing, including the properties of water and ice, the concepts of su...
For the prediction of temperature change in different foodstuffs during the freezing and thawing pro...
W artykule zaprezentowano oznaczanie gęstości wybranych gatunków mięsa świeżego i zamrożonego wykorz...
597-604The thermo-physical properties of some important foodstuffs have been estimated and are corre...
This thesis presents two different works. The first part introduces a thermal multimeter which measu...
i The freezing of food is the most significant application of refrigeration. In order for freezing o...
The presented work is focused on the food thermal characteristics calculation methods (heat conducti...
Power inputs into production of farm products in Russia are much larger as compared to such inputs i...
Frozen food is theoretically modelled as a porous medium, consisting of an arrangement of cubic fibe...
Freezing is an important process in food preservation.During freezing, changes may occur in food str...
Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing p...
Freezing has been successfully implemented worldwide for longterm preservation of an endless variety...
The freezing process is commonly used to store and preserve foods. However, the frozen foods’ textur...
Graduation date: 1991Freezing is one of the important technologies for preservation of foods.\ud In ...