A shift from the isobaric to the isochoric thermodynamic...

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Journal of Food Engineering 2019 / 2

A shift from the isobaric to the isochoric thermodynamic state can reduce energy consumption and augment temperature stability in frozen food storage

Powell-Palm, Matthew J., Rubinsky, Boris
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Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2019.02.001
Date:
February, 2019
File:
PDF, 2.00 MB
english, 2019
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