Effect of power ultrasound on freezing rate during immersion freezing of potatoes
- Author
- BING LI1 ; SUN, Da-Wen1
[1] FRCFT Group, Department of Agricultural and Food Engineering, University College Dublin. National University of Ireland, Earlsfort Terrace, Dublin, Ireland - Source
Journal of food engineering. 2002, Vol 55, Num 3, pp 277-282, 6 p ; ref : 18 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Congélation Cristal glace Etude expérimentale Immersion Industrie légumes Nucléation Pomme de terre Sonication Temps exposition Traitement par ultrasons
- Keyword (en)
- Freezing Ice crystals Experimental study Immersion Vegetable industry Nucleation Potato Sonication Exposure time Ultrasonic treatment
- Keyword (es)
- Congelación Cristal hielo Estudio experimental Inmersión Industria hortalizas Nucleación Patata Sonicación Tiempo exposición Tratamiento por ultrasonido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13963138
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0260-8774(02)00102-4 
https://dx.doi.org/10.1016/S0260-8774(02)00102-4
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