Experimental and numerical analysis of the temperature transition of a freezing food solution droplet

Author:

Hindmarsh J.P.,Russell A.B.,Chen X.D.

Publisher

Elsevier BV

Subject

Applied Mathematics,Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Reference44 articles.

1. Product collapse during freeze drying of liquid foods;Bellows;A.I.Ch.E. Symposium Series,1970

2. Modeling of the water–sucrose state diagram below 0°C;Blond;Carbohydrate Research,1997

3. Atmospheric Thermodynamics;Bohren,1998

4. Sugar Technologists Manual;Bubnik,1995

5. Instability formation and directional dendritic growth of ice studied by optical interferometry;Butler;Crystal Growth and Design,2001

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