Title of article
Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package Original Research Article
Author/Authors
B.T. Rotabakk، نويسنده , , O.I. Lekang، نويسنده , , M. Sivertsvik، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
8
From page
43
To page
50
Abstract
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Carbon dioxide , Solubility , Absorption rate , Farmed cod , Modified atmosphere
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167461
Link To Document