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Advances of electro...
Advances of electro-freezing in food processing
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- Jha, Piyush Kumar (författare)
- ONIRIS, France; UMR GEPEA, France
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- Xanthakis, Epameinondas (författare)
- RISE,Jordbruk och livsmedel
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- Jury, Vanessa (författare)
- ONIRIS, France; UMR GEPEA, France
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visa fler...
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- Havet, Michel (författare)
- ONIRIS, France; UMR GEPEA, France
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- Le-Bail, Alain (författare)
- ONIRIS, France; UMR GEPEA, France
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(creator_code:org_t)
- Elsevier BV, 2018
- 2018
- Engelska.
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Ingår i: Current Opinion in Food Science. - : Elsevier BV. - 2214-7993 .- 2214-8000. ; 23, s. 85-89
- Relaterad länk:
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http://www.sciencedi...
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
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- Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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