The most remarkable characteristic of the food-frozen process is the coexistence of solid and liquid phase and the phase transition from liquid to solid.
食品冻结过程最大的特点是固液两相并存,并存在一个从液态向固态转变的相变过程。
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New correlations for solid-solidtransition enthalpy, solid-solidtransition temperature, fusion enthalpy and fusion temperature are also established in this work based on the data from literatures.