Effect of power ultrasound on freezing rate during immersion freezing of potatoes

Journal of Food Engineering

Volumn 55, Issue 3, 2002, Pages 277-282

  Li, Bing ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Crystallisation; Freezing rate; Ice crystal; Immersion freezing; Nucleation; Phase change; Potato; Power ultrasound

Indexed keywords

CRYSTALLIZATION; FOOD PRODUCTS; FREEZING; NUCLEATION; ULTRASONIC WAVES;

IMMERSION FREEZING;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 0036887430     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00102-4     Document Type: Article

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