Effect of power ultrasound pretreatment on edamame prior to freeze drying

Drying Technology

Volumn 27, Issue 2, 2009, Pages 186-193

  Xu, HanShan ^a   Zhang, Min ^a   Duan, Xu ^a   Mujumdar, Arun ^b   Sun, Jincai ^c  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c Haitong Food Group Ltd Co   (China)

Author keywords

Edamame; Freeze drying pretreatment; Immersion freezing; Power ultrasound

Indexed keywords

ACOUSTIC WAVES; DEWATERING; FREEZING; LOW TEMPERATURE DRYING; ULTRASONIC TRANSMISSION;

COOLANT TEMPERATURES; EDAMAME; EXPOSURE-TIME; FREEZE DRYING; FREEZE-DRYING PRETREATMENT; FREEZING RATES; IMMERSION FREEZING; INTERMITTENCY; POWER ULTRASOUND; PULSE DURATIONS; RESPONSE SURFACE METHODOLOGIES; ULTRA SONICATIONS; ULTRASONIC POWER; ULTRASOUND FIELDS; WATER-HOLDING CAPACITIES;

ULTRASONICS;

EID: 60349100341     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802603342     Document Type: Article

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