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...
Main Author: | |
---|---|
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) |