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Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
(Elsevier, 2008-10)
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing ...
Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
(Wiley Blackwell Publishing, Inc, 2007-12)
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because combines conveniently salting and freezing processes. In this work, the influence of this type ...
The role of natural mineral particles collected at one site in Patagonia as immersion freezing ice nuclei
(Elsevier Science Inc, 2018-05-15)
This work studies the role of mineral particles collected in the region of Patagonia (Neuquén, Argentina) as ice nuclei particles (INPs) by immersion freezing mode. The particle immersion-freezing ability was analyzed under ...
Prediction of the freezing point of multicomponent liquid refrigerant solutions
(Elsevier, 2011-05)
The freezing point is one of the most critical properties required to complete the mathematical formulation related to the transport phenomena involved in the immersion chilling and freezing (ICF) of foods. Unfortunately, ...
Congelación de quesos por inmersión en soluciones acuosas concentradas
(2008-03-13)
The freezing of cheeses has been used to extend its shelf-life and to expand its commercialization to distant places. The soft cheeses represent the sector with the highest dynamism and technological innovation. In the ...
Caracterização de maçã fuji fatiada tratada com ácido ascórbico e liofilizada
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2016-11-07)
The apple is a fruit rich in phytochemicals such as carotenoids, flavonoids and polyphenols that are substrates of enzymatic browning reactions. For the inhibition of this aggravating, ascorbic acid and its salts are used ...
Prediction of heat capacity, density and freezing point of liquid refrigerant solutions using an excess Gibbs energy model
(Elsevier, 2007-12)
Immersion chilling and freezing (ICF) of foods use aqueous solutions at low temperature that are considered secondary refrigerants. These solutions contain solutes such as NaCl, CaCl2, KCl, ethanol, glucose, etc. The ICF ...