Author:
Auleda J.M.,Raventós M.,Hernández E.
Reference28 articles.
1. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration;Auleda;Journal of Food Engineering,2011
2. Solute inclusion in ice formed from sucrose solutions on a sub-cooled surface. An experimental study;Chen;Journal of Food Engineering,1998
3. An experimental study on the spatial uniformity of solute inclusion in ice formed from falling film flows on a sub-cooled surface;Chen;Journal of Food Engineering,1999
4. A generalized correlation of solute inclusion in ice formed from aqueous solutions and food liquids on sub-cooled surface;Chen;The Canadian Journal of Chemical Engineering,2000
5. Choi, Y., Okos, M.R., 1986. Effect of temperature and composition on the thermal properties of foods. In: Le Maguer, M., Jelen, P. (Eds.), Food Engineering and Process Applications, Transport Phenomena, vol. 1, Elsevier, London, pp. 93–101.
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献