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Get Price21 10 Frozen Food Science and Technology (DSC), and especially the new rapid scanning DSC (Saunders et al., 2004), is the most common method used to determine T g. DSC detects the change in heat capacity c p occurring over the transition temperature range (Wunderlich, 1981; Kalichevsky et al., 1992; Roos, 1995). 1.3 THAWING OF FROZEN FOODS Superficially, thawing is the reversal of …
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