Przemysl Chemiczny, Vol.94, No.10, 1742-1747, 2015
The porous gelatin structures as the material for packaging for frozen food
Gelatin plates were produced by crosslinking a 5% aq. soln. of gelatin, freezing at -33 degrees C and freeze-drying at -36 degrees C under 20 Pa. The thermal cond. of the plates was similar to that of an expanded polystyrene. The exptl. defrosting curves of the plates placed in boxes were similar for both materials.