Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

Innovative Food Science and Emerging Technologies

Volumn 23, Issue , 2014, Pages 146-155

  Ozuna, César ^a   Cárcel, Juan A ^a   Walde, Per M ^b   Garcia Perez, Jose V ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Color; Dehydration; Microstructure; Non thermal processing; Texture; Ultrasonic

Indexed keywords

COLOR; COLORIMETRY; DEHYDRATION; DRYING; HEAT CONVECTION; LOW TEMPERATURE DRYING; MICROSTRUCTURE; TEMPERATURE; TEXTURES;

DEHYDRATION PROCESS; EFFECTIVE DIFFUSIVITIES; HIGH POWER ULTRASOUND; MICROSTRUCTURAL CHANGES; NON-THERMAL PROCESSING; NON-THERMAL TECHNOLOGY; PROCESS INTENSIFICATION; REHYDRATION CAPACITY;

ULTRASONICS;

GADUS MORHUA;

EID: 84902013120     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.03.008     Document Type: Article

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