食品冷冻过程中热学物理性质的研究进展

RESEARCH OF THERMAL AND PHYSICAL PROPERT IES OF FOOD DURING THE FREEZING PROCESS

下载PDF

导出

摘要介绍了国外对食品冷冻过程中的热学物理性质的研究概况。 The article introduced the research on t he thermal and physical properties of food during the freezing process.

作者郑晓

机构地区武汉工业学院机械工程系

出处《武汉工业学院学报》 CAS 2000年第4期4-8,共5页 Journal of Wuhan Polytechnic University

关键词食品冷冻过程热学物理性质研究进展 fzzing thermal and physical property p rogress of research

参考文献10

1Lind,I. The Measurement andPrediction of Thermal Properties of Food during Freezing and Thawing _A Review withParticular Reference to Meat and Doush[J].J. Food Eng .1991,13:285.
2Heldman, D.R.Food Properties during Freezing[J] .Food Technol.1982,36:92.
3Mascheroni, R.H.; Calvelo,A.A Simplified Model for Freezing Time Calculations inFoods[J]. J.Food Sci.,1982, 47:1201.
4Savadori,V.O ; Mascheroni,R.H. Prediction of Freezing and Thawing Time of Food byMeans of a Simplified Analytical Method[J].J.Food Eng.,1991,B:67.
5Chen,C.S. Thermodynamic Analysis of Freezing and Thawing of Foods: Enthalpy andApparent Specific Hrat[J].J.Food Sci. ,1985a,50:1158.
6Chen,C.S. Thermodynamic Analysis of Freezing and Thawing of Foods: Ice Content andMolier Diagram[J].J.Food Sci. ,1985b,50: 1163.
7Michelis ,A.D. ; Calvelo, A. Freezing Time Predictions for Brick andCylindrical_shaped Foods[J]. J.Food Sci.1983, 48:909.
8Pham, Q.T.Calculation of Boud Water in Frozen Food[J].J.Food Sci.1987,52: 210.
9Poulsen, K.P.Thernal Diffusivity of Foods Measured by Simple Equipment J[J]. FoodEng.,1982,1:115.
10Rask,C.Thermal Properties of Dough and Bakery Products:A Review of

武汉工业学院学报

2000年第4期

内容加载中请稍等...