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- W2257397114 abstract "Perusal of any of the many published tables of the composition of foods (e.g. Paul and Southgate 1978) will show that most foods contain large quantities of water. When such foods are cooled below 0°C, a temperature is reached at which ice will form, and the highest temperature at which ice may exist in a food in thermal equilibrium is sometimes called the initial freezing point, or the transition temperature. Unlike pure water, all the water in food does not change to ice at this temperature. Only an infinitesimally small quantity of water crystallises at the transition temperature. As the temperature is reduced further, more water is frozen, the quantity increasing rapidly with decreasing temperature at first, and subsequently more slowly. The proportion of ice in any frozen food is therefore highly temperature dependent." @default.
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- W2257397114 date "1991-01-01" @default.
- W2257397114 modified "2023-09-23" @default.
- W2257397114 title "The Thermophysical Properties of Frozen Foods" @default.
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- W2257397114 doi "https://doi.org/10.1007/978-1-4471-3446-6_4" @default.
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