Isochoric Freezing and Its Emerging Applications in Food Preservation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09284-x.pdf
Reference38 articles.
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3. Rubinsky B, Perez PA, Carlson ME (2005) The thermodynamic principles of isochoric cryopreservation. Cryobiology 50:121–138. https://doi.org/10.1016/j.cryobiol.2004.12.002
4. Powell-Palm MJ, Rubinsky B (2019) A shift from the isobaric to the isochoric thermodynamic state can reduce energy consumption and augment temperature stability in frozen food storage. J Food Eng 251:1–10. https://doi.org/10.1016/j.jfoodeng.2019.02.001
5. Lyu C, Nastase G, Ukpai G et al (2017) Isochoric refrigeration of food products. https://doi.org/10.7287/peerj.preprints.2740v1
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