Concepedia

Production of CO2 clathrate hydrate frozen desserts by flash freezing

Teresa B. Peters, J. L. Smith, J. G. Brisson

Journal of Food Engineering · 2010 · 35 citations · 12 references

DOI

Concepts

References

12

Solubility of CO2 in water from −1.5 to 100 °C and from 0.1 to 100 MPa: evaluation of literature data and thermodynamic modelling

Larryn W. Diamond, N. N. Akinfiev · Fluid Phase Equilibria · 2003 · 556 citations

, , +7

Experimental and numerical analysis of the temperature transition of a suspended freezing water droplet

Jason P. Hindmarsh, Alison Bedford Russell, Xiao Dong Chen · International Journal of Heat and Mass Transfer · 2003 · 246 citations

, , +12

Diffusion-controlled metabolism for long-term survival of single isolated microorganisms trapped within ice crystals

Robert Rohde, P. B. Price · Proceedings of the National Academy of Sciences · 2007 · 90 citations · Full text

, , +13

Studies of hydrate nucleation with high pressure differential scanning calorimetry

Simon Davies, Keith C. Hester, Jason W. Lachance et al. · Chemical Engineering Science · 2008 · 76 citations

, , +14

Carbonation monitoring of beverage in a laboratory scale unit with on-line measurement of dissolved CO2

C. Descoins, Mohamed Mathlouthi, Michel Le Moual et al. · Food Chemistry · 2005 · 69 citations

, , +12