A note on the two models of ice growth velocity in aqueous solutions derived from an irreversible thermodynamics analysis and the conventional heat and mass transfer theory-Reference-Cited by-同舟云学术

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A note on the two models of ice growth velocity in aqueous solutions derived from an irreversible thermodynamics analysis and the conventional heat and mass transfer theory

Published:1997-02 Issue:3 Volume:31 Page:395-402
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chen Xiao Dong,Chen Ping,Free Kevin W.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Freeze concentration by layer crystallisation;Fiesland;Drying Technology,1995

2. Freeze concentration of skim milk;Hartel;J. Food Eng.,1993

3. Nucleation and growth of ice crystals from water and sugar solutions in continuous stirred tank crystallizers;Huige,1972

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1. Review: Parametric Study on the Performance of Progressive Cryoconcentration System;Chemical Engineering Communications;2015-08-04

2. Theoretical approach of freeze seawater desalination on flake ice maker utilizing LNG cold energy;Desalination;2015-01

3. Coupled Heat and Mass Transfer during Crystallization of MgSO4·7H2O on a Cooled Surface;Crystal Growth & Design;2009-01-20

4. Growth kinetics of ice films spreading on a subcooled solid surface;Separation and Purification Technology;2004-10

5. Heat transfer at the subcooled-scraped surface with/without phase change;AIChE Journal;2003-08

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