The Freezing Characteristics of Garlic Bulbs (Allium sativum L.) Frozen Conventionally or with the Assistance of an Oscillating Weak Magnetic Field

Food and Bioprocess Technology

Volumn 8, Issue 3, 2015, Pages 702-708

  James, Christian ^a   Reitz, Baptiste ^a   James, Stephen J ^a  

^a Food Refrigeration and Process Engineering Research Centre (FRPERC) The Grimsby Institute of Further and Higher Education (GIFHE)   (United Kingdom)

Author keywords

Crystallisation; Freezing; Garlic; Nucleation; Oscillating magnetic field; Super cooling

Indexed keywords

COOLING; COOLING SYSTEMS; CRYSTALLIZATION; FREEZING; MAGNETIC FIELDS; NUCLEATION;

ALLIUM SATIVUM; FREEZING CONDITIONS; FREEZING CURVES; GARLIC; ICE NUCLEATION; OSCILLATING MAGNETIC FIELDS; TEST MATERIALS; WEAK MAGNETIC FIELDS;

THERMAL PROCESSING (FOODS);

EID: 84925483969     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1438-z     Document Type: Article

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