An improvement in the immersion freezing process for frozen dough via ultrasound irradiation

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 22-28

  Hu, Song Qing ^a   Liu, Guang ^a   Li, Lin ^a   Li, Zhi Xin ^a   Hou, Yi ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Dough; Heat generation; Heat transfer; Nucleation; Ultrasound assisted freezing

Indexed keywords

CRYSTAL NUCLEATION; DOUGH; ENHANCED HEAT TRANSFER; ICE CRYSTALS; IMMERSION FREEZING; LIQUID STATE; PENETRATION FORCES; POWER LEVELS; REQUIRED TIME; SOLID-STATE TEMPERATURES; TEMPERATURE DECREASE; ULTRASONIC BATH; ULTRASOUND IRRADIATION;

FREEZING; HEAT GENERATION; HEAT TRANSFER; NUCLEATION;

ULTRASONICS;

EID: 84866653388     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.033     Document Type: Article

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