Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes-Reference-Cited by-同舟云学术

Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes

Published:2020-12 Issue: Volume:286 Page:110112
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tian You,Zhang Peizhi,Zhu Zhiwei,Sun Da-Wen

Funder

Key R&D Program of Ningxia Hui Autonomous Region

National Key R&D Program of China

Agricultural Development and Rural Work of Guangdong Province

Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control

Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products

Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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2. Toward efficient interactions of bubbles and coal particles induced by stable cavitation bubbles under 600 kHz ultrasonic standing waves;Chen;Ultrason. Sonochem.,2020

3. A study of coal aggregation by standing-wave ultrasound;Chen;Fuel,2019

4. Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle;Cheng;Food Chem.,2016

5. Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm;Cheng;Food Chem.,2018

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