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Effect of Freezing on Textural Kinetics in Snacks During Frying

โœ Scribed by Tanushree Maity; P. S. Raju; A. S. Bawa

Book ID
107559606
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
201 KB
Volume
5
Category
Article
ISSN
1935-5130

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The phase content of a series of YBa2CusO,\_o ( 123 ) bars was determined as a function of the holding time during the postmelting solidification process at different undercooling temperatures. Quantitative XRD analysis of these samples shows that 123 recrystallization occurs in three distinct stage