Simulation of the Magnetic Freezing Process Applied to Foods
Author:
Funder
Ministerio de Economía y Competitividad (MINECO)
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/article/10.1007/s12393-017-9169-3/fulltext.html
Reference70 articles.
1. Fikiin K (2009) Emerging and novel freezing processes. In: Frozen Food Science and Technology. pp 101–123. doi: https://doi.org/10.1002/9781444302325.ch5
2. Kiani H, Sun DW (2011) Water crystallization and its importance to freezing of foods: a review trends. Food Sci Technol 22:407–426. https://doi.org/10.1016/j.tifs.2011.04.011
3. Li B, Sun DW (2002) Effect of power ultrasound on freezing rate during immersion freezing of potatoes. J Food Eng 55:277–282. https://doi.org/10.1016/S0260-8774(02)00102-4
4. Mermelstein NH (2001) What’s happening in freezing research. Food Technol 55:81
5. Petzold G, Aguilera JM (2009) Ice morphology: fundamentals and technological applications in foods. Food Biophysics 4:378–396. https://doi.org/10.1007/s11483-009-9136-5
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