State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

Food Engineering Reviews

Volumn 12, Issue 4, 2020, Pages 421-451

  Kumar, Pavitra Krishna ^a   Rasco, Barbara A ^b   Tang, Juming ^a   Sablani, Shyam S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WYOMING   (United States)

Author keywords

Food quality; Freezing; Phase transitions; Recrystallization; State transitions; Thermal transitions

Indexed keywords

CHEMICAL CONTAMINATION; CRYSTALLIZATION; FOOD STORAGE; FREEZING; ICE; ICE CONTROL; NUCLEATION; QUALITY CONTROL; RECRYSTALLIZATION (METALLURGY); TEMPERATURE DISTRIBUTION;

IMPACT OF TEMPERATURES; MAGNETIC FREEZING; MANAGEMENT STRATEGIES; PHYSICAL AND CHEMICAL PROPERTIES; SCIENCE AND TECHNOLOGY; TEMPERATURE FLUCTUATION; THERMAL TRANSITIONS; TIME-TEMPERATURE INDICATORS;

THERMAL PROCESSING (FOODS);

EID: 85091278688     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-020-09255-8     Document Type: Review

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