The principles of ultrasound and its application in freezing related processes of food materials: A review.

Cheng, Xinfeng; Zhang, Min; Xu, Baoguo; Adhikari, Benu; Sun, Jincai

Cheng, Xinfeng; Zhang, Min; Xu, Baoguo; Adhikari, Benu; Sun, Jincai.

Afiliação

Cheng X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui, China.
Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
Xu B; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Adhikari B; School of Applied Sciences, RMIT University, Melbourne City Campus, VIC 3001, Australia.
Sun J; Haitong Food Group Company, Cixi, Zhejiang, China; Zhejiang Pharmaceutical College, Ningbo, China.

Ultrason Sonochem ; 27: 576-585, 2015 Nov.

Article em En | MEDLINE | ID: mdl-25937532

Assuntos

Manipulação de Alimentos/métodos; Conservação de Alimentos/métodos; Congelamento; Ondas Ultrassônicas; Qualidade dos Alimentos; Gelo

Palavras-chave

Freeze drying; Freezing; Ice crystal; Nucleation; Thawing; Ultrasound

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ondas Ultrassônicas / Manipulação de Alimentos / Conservação de Alimentos / Congelamento Idioma: En Ano de publicação: 2015 Tipo de documento: Article

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