As any other evolving technology, freezing tries to develop new applications of known procedures, as in combination with partial dehydration in dehydrofreezing or using fluidization principles in hydrofluidization (HF) ...

The physical properties of coffee solutions were determined for temperatures close to the freezing point. Rheological behaviour, freezing curve, density, and their relationship between coffee mass fraction and Brix degrees ...

Living cells, biological materials (plant and animal tissues) and food derived from them contain a large proportion of water. Water is a very important component in foods affecting quality attributes and shelf-life stability. ...

Water is the most abundant substance on earth and is essential to life. In almost all living cells, water molecules account for 60–90% of the mass of a cell. Water is a major component of most foods and biological specimens ...

The freezing point depression of mango and papaya pulps was measured by using a simple apparatus, consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of both pulps ...

The freezing point depression of mango and papaya pulps was measured by using a simple apparatus, consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of both pulps ...

Freezing is an important operation in food preservation, for it involves millions of tons of food per year (Pierce 2002). During freezing, ice formation begins at a temperature Tif, characteristic to each type of foodstuff, ...

The basic principles of food freezing, including the properties of water and ice, the concepts of supercooling and glass transition, phase and state diagrams, ice formation mechanisms (nucleation and crystal growth), the ...