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Cooling rate effects model description

In the absence of a full kinetic description of the crystallization process, the assumption that the solidification of chocolate can be modeled using effective heat capacity data as a function of temperature and cooling rate is an acceptable engi-... [Pg.221]

See other pages where Cooling rate effects model description is mentioned: [Pg.1314] [Pg.96] [Pg.1115] [Pg.938] [Pg.1284] [Pg.1285] [Pg.1119] [Pg.88] [Pg.747] [Pg.291]

See also in sourсe #XX -- [ Pg.54 , Pg.55 ]

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