Rate of freezing effect on the colour of frozen beef liver (original) (raw)

Heat Transfer During the Freezing of Liver in a Plate Freezer

Stephen James

Journal of Food Science, 2006

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Histological measurements of ice in frozen beef

Alfredo Calvelo

International Journal of Food Science & Technology, 2007

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Freezing times of meat balls in belt freezers: experimental determination and prediction by different methods

Rodolfo Horacio Mascheroni

International Journal of Refrigeration, 1994

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EXPERIMENTAL AND NUMERICAL INVESTIGATION OF TEMPERATURE DISTRIBUTION FOR MEAT DURING FREEZING PROCESS

IAEME Publication

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Freezing rate effects on the drip loss of frozen beef

Alfredo Calvelo

Meat Science, 1980

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The Effect of Freezing and Thawing on Technological Properties of Meat: Review

Petru Alexe

2013

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Evaluation of the mean ice ratio as a function of temperature in a heterogeneous food: Application to the determination of the target temperature at the end of freezing

alain LEBAIL

International Journal of Refrigeration, 2008

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Prediction of freezing and thawing times of foods by means of a simplified analytical method

Rodolfo Horacio Mascheroni

Journal of Food Engineering, 1991

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Using equivalent volumetric enthalpy variation to determine the freezing time in foods

Miguel Ramos

Journal of Food Engineering, 1996

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Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meat

Simon Lovatt

Meat Science, 2000

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A Simplified Model for Freezing Time Calculations in Foods

Rodolfo Horacio Mascheroni

Journal of Food Science, 1982

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Quality evaluation of foodstuffs frozen in a cryomechanical freezer

Rodolfo Horacio Mascheroni

Journal of Food Engineering, 2002

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Thermal Properties of Frozen Food: A Review Article

Pooja Sri

International Journal of Engineering Applied Sciences and Technology, 2020

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Basis for a method of characterization for quick frozen beef

Rodolfo Horacio Mascheroni

Meat Science, 1981

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Proximate Composition and Thermal Properties of Fabricated Fresh Beef during Freezing

Horizon Research Publishing(HRPUB) Kevin Nelson

Food Science and Technology, 2017

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Ice content prediction methods during food freezing: a survey of the Eastern European literature

Kostadin Fikiin

Journal of Food Engineering, 1998

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Effect of Thawing on Frozen Meat Quality: A comprehensive Review

alive young

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Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Food Freezing Using Freezing Point Depression

Dennis Heldman

Transactions of the ASAE, 1974

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Dendritic growth of ice crystals during the freezing of beef

Alfredo Calvelo

Meat Science, 1979

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Fikiin, K.A. (2003). Novelties of Food Freezing Research in Europe and Beyond. Flair-Flow Europe Synthetic Brochure for SMEs No.10 (ISBN: 2-7380-1145-4), INRA: Institut National de la Recherche Agronomique, Paris (France), 55 p

Kostadin Fikiin

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Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions

Henrik J Andersen

Meat science, 1990

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Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Seon-Tea Joo

Food Research International, 2011

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Review on identification, underlying mechanisms and evaluation of freezing damage

Piyush Kumar Jha

Journal of Food Engineering, 2019

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Analysis of cooling curve to determine the end point of freezing

Nejib Guizani

Food Hydrocolloids, 2002

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Freezing time calculations for various products

Esmail M. A. Mokheimer

International Journal of Energy Research, 2003

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Influence of Vacuum Packaging on Instrumental Surface Color Characteristics of Frozen Beef Steaks

Fortune Journals

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Films Sensor Containing Extracted Natural Dyes for Monitoring Freeze-Thawing of Frozen Chicken

omer abdulqader abdulla salih

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The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

Dorota Nowak

Foods, 2020

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A Comparison of Analytical and Numerical Methods of Predicting the Freezing Times of Foods

Ray Earle

Journal of Food Science, 1977

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Influence of food composition on freezing time

Mojca Jevšnik

2010

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Quality Loss during Frozen Storage Duration of the Imported Frozen Liver

Soad Ismail

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DEVELOPMENT OF THREE-DIMENSIONAL MEASUREMENT METHOD FOR ICE CRYSTALS IN FROZEN LIQUID FOODS

Yasuyuki Sagara

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