Freezing by immersion in liquid CO2 at variable pressure: Response surface analysis of the application to carrot slices freezing

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 167-174

  Xu, Zhiqiang ^a   Guo, Yunhan ^a   Ding, Shenghua ^a   An, Kejing ^a   Wang, Zhengfu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carrot slices; High pressure carbonic immersion freezing; Quality attributes; Response surface methodology; Scanning electron microscopy

Indexed keywords

CARBON DIOXIDE; HIGH PRESSURE EFFECTS; LIQUEFIED GASES; LIQUID NITROGEN; MOISTURE; NUTRITION; SCANNING ELECTRON MICROSCOPY; SURFACE ANALYSIS;

CARROT SLICE; IMMERSION FREEZING; LONG-TERM PRESERVATION; QUALITY ATTRIBUTES; RESPONSE SURFACE ANALYSIS; RESPONSE SURFACE METHODOLOGY; SCANNING ELECTRON MICROSCOPY IMAGE; ULTRA LOW TEMPERATURES;

FREEZING;

DAUCUS CAROTA;

EID: 84897071615     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.06.005     Document Type: Article

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