Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances

Comprehensive Reviews in Food Science and Food Safety

Volumn 14, Issue 4, 2015, Pages 303-316

  Zhang, Zi ^a   Sun, Da Wen ^a,b   Zhu, Zhiwei ^a   Cheng, Lina ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Crystallization; Fruit and vegetables; Ice cream; Power ultrasound; Supercooling; Supersaturated

Indexed keywords

CRYSTALLIZATION; DAIRIES; FRUITS; ICE; LIQUID SUGAR; SUGAR INDUSTRY; SUGAR MANUFACTURE; SUPERCOOLING; VEGETABLES;

CRYSTALLIZATION MECHANISMS; CRYSTALLIZATION PROCESS; FRUIT AND VEGETABLES; ICE CREAMS; ICE CRYSTALLIZATION; POWER ULTRASOUND; SONOCRYSTALLIZATION; SUPERSATURATED;

ULTRASONICS;

EID: 84930373988     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12132     Document Type: Article

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