A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef-Reference-Cited by-同舟云学术

A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef

Published:2022-05-10 Issue:6 Volume:15 Page:1392-1405
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Hu Rui,Zhang Min^ORCID,Fang Zhongxiang

Funder

Key R & D projects of Xinjiang Uygur Autonomous Region of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02825-0.pdf

Reference57 articles.

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2. Amiri, A., Mousakhani-Ganjeh, A., Shafiekhani, S., Mandal, R., Singh, A. P., & Kenari, R. E. (2019). Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins. Innovative Food Science & Emerging Technologies, 56.

3. Cai, L., Cao, M., Cao, A., Regenstein, J., Li, J., & Guan, R. (2018). Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets. Ultrasonics Sonochemistry, 47, 122–132.

4. Castro-Giráldez, M., Balaguer, N., Hinarejos, E., & Fito, P. J. (2014). Thermodynamic approach of meat freezing process. Innovative Food Science & Emerging Technologies, 23, 138–145.

5. Chen, L. B., & Fan, K. (2021). Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen-thawed kiwifruit. International Journal of Food Science & Technology, 57(1), 268–275.

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