Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach

A Review of Novel and Innovative Food Freezing Technologies

(2015) Christian James et al.   Food and Bioprocess Technology

Freezing time formulas for foods with low moisture content, low freezing point and for cryogenic freezing

(2013) Q. Tuan Pham   JOURNAL OF FOOD ENGINEERING

The art of air blast freezing: Design and efficiency considerations

(2011) Patrick Dempsey et al.   APPLIED THERMAL ENGINEERING

Recent Trends in Computation of Turbulent Jet Impingement Heat Transfer

(2011) Anupam Dewan et al.   HEAT TRANSFER ENGINEERING

Heat transfer coefficient in impingement fluidization freezing of vegetables and its prediction

(2011) Dariusz Góral et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Superchilling of food: A review

(2011) Lilian Daniel Kaale et al.   JOURNAL OF FOOD ENGINEERING

Computational Simulation and Developments Applied to Food Thermal Processing

(2011) Roberto A. Lemus-Mondaca et al.   Food Engineering Reviews

Determination of Local Heat-Transfer Coefficients Around a Circular Cylinder Under an Impinging Air Jet

(2010) E.E.M. Olsson et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE