Effects of power ultrasound on immersion freezing parameters of potatoes

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 120-125

  Comandini, P ^a   Blanda, G ^a   Soto Caballero, M C ^b   Sala, V ^c   Tylewicz, U ^a   Mujica Paz, H ^b   Valdez Fragoso, A ^b   Gallina Toschi, T ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^c STARTEC ULTRASUONI Ltd Research Lab   (Italy)

Author keywords

Freezing; Nucleation; Potato; Supercooling; Ultrasound

Indexed keywords

FOOD SCIENCE AND TECHNOLOGY; FREEZING TEMPERATURES; IMMERSION FREEZING; LINEAR CORRELATION; NUCLEATION TEMPERATURE; POTATO; SUPERCOOLING PROCESS; ULTRASOUND IRRADIATION;

FREEZING; GEOMETRY; NUCLEATION; SUPERCOOLING;

ULTRASONICS;

SOLANUM TUBEROSUM;

EID: 84876711034     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.01.009     Document Type: Article

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