The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue

Journal of Food Engineering

Volumn 146, Issue , 2015, Pages 8-16

  Wiktor, Artur ^a   Schulz, Matthias ^b   Voigt, Erik ^b   Witrowa Rajchert, Dorota ^a   Knorr, Dietrich ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Color; Immersion freezing; Mechanical properties; Pulsed electric field; Thawing

Indexed keywords

COLOR; ELECTRIC FIELDS; FREEZING; FRUITS; MECHANICAL PROPERTIES;

APPLE TISSUE; COLOR CHANGES; FREEZING AND THAWING; FREEZING TIME; IMMERSION FREEZING; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; TEXTURAL PROPERTIES;

THAWING;

EID: 84907888978     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.08.013     Document Type: Article

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