Modelling and ice crystallization/recrystallization of foods in superchilling technology

The superchilling process is defined as a method of preserving food by partial ice-crystallization. The product quality of superchilled food is very promising, and has nearly the same sensorial attributes and nutritional value as the original product. However, more research is required to make the t...

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Bibliographic Details
Main Author: Kaale, Lilian Daniel
Format: Doctoral Thesis
Language:English
Published: Norges teknisk-naturvitenskapelige universitet, Institutt for energi- og prosessteknikk 2014
Online Access:http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-24202
http://nbn-resolving.de/urn:isbn:978-82-326-0014-4 (printed version)
http://nbn-resolving.de/urn:isbn:978-82-326-0015-1 (electronic version)