Recent developments in novel freezing and thawing technologies applied to foods

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 17, 2017, Pages 3620-3631

  Wu, Xiao Fei ^a   Zhang, Min ^a   Adhikari, Benu ^b   Sun, Jincai ^c,d  

^a JIANGNAN UNIVERSITY   (China)

^b RMIT UNIVERSITY   (Australia)

^c Haitong Food Group Company   (China)

^d Zhejiang Pharmaceutical College   (China)

Author keywords

ultra high pressure; Ultra low temperature; ultra rapid freezing; ultrasound

Indexed keywords

ELECTRIC FIELDS; ENERGY EFFICIENCY; FREEZING; HEAT TRANSFER; RADIO WAVES; TEMPERATURE; THAWING; ULTRASONICS;

FREEZING AND THAWING; HIGH HEAT TRANSFERS; HIGH VOLTAGE ELECTROSTATIC FIELD; PULSED ELECTRIC FIELD; RAPID FREEZING; ULTRA LOW TEMPERATURES; ULTRAHIGH PRESSURE; UNIFORM DISTRIBUTION;

THERMAL PROCESSING (FOODS);

FOOD FREEZING; FOOD INDUSTRY; HEAT; LOW TEMPERATURE; PULSED ELECTRIC FIELD; RADIOFREQUENCY; THAWING; ULTRASOUND; ELECTROCHEMICAL ANALYSIS; FOOD PRESERVATION; FREEZING; PRESSURE; PROCEDURES; STANDARDS;

ELECTROCHEMICAL TECHNIQUES; FOOD PRESERVATION; FREEZING; FROZEN FOODS; HOT TEMPERATURE; PRESSURE;

EID: 85020711426     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1132670     Document Type: Article

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