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Numerical modeling of high pressure thawing: Application to water thawing

  • Published:1997-10 Issue:1 Volume:34 Page:63-75
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Chourot Jean-Marc,Boillereaux Lionel,Havet Michel,Le Bail Alain

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. The viscosity of liquids at high pressure;Alexander;Australian Journal of Chemistry,1981

2. Water in the liquid and five solid forms under pressure;Bridgman,1911

3. The third kind of boundary condition in numerical freezing calculations;Cleland;International Journal of Heat and Mass Transfer,1977

4. A practical method for numerical evaluation of solutions of partial differential equation of the heat-conduction type;Crank,1947

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1. Industrial Thawing of Fish Blocks;Sustainable Fish Production and Processing;2022

2. Methods for (industrial) thawing of fish blocks: A review;Journal of Food Process Engineering;2017-07-27

3. High-Pressure Water-Ice Transitions in Aqueous and Food Systems;Glass Transition and Phase Transitions in Food and Biological Materials;2017-02-17

4. Pressure-induced inactivation of bacteria through pressure-assisted thawing using a thermal buffer zone.;Innovative Food Science & Emerging Technologies;2017-02

5. Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing;Innovative Food Science & Emerging Technologies;2016-02
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