Ultrasonically triggered freezing of aqueous solutions: Influence of initial oxygen content on ice crystals׳ size distribution
Author:
Funder
ANR
Publisher
Elsevier BV
Subject
Materials Chemistry,Inorganic Chemistry,Condensed Matter Physics
Reference11 articles.
1. A study on the primary and secondary nucleation of ice by power ultrasound;Chow;Ultrasonics,2005
2. The effect of dissolve gas concentration in the initial growth stage of multi cavitation bubbles. Differences between vacuum degassing and ultrasound degassing;Yanagida;Ultrason. Sonochem.,2008
3. Effect of ultrasounds controlled nucleation on structural and morphological properties of freeze-dried mannitol solutions;Hottot;Chem. Eng. Res. Des.,2008
4. Freezing phenomena of supercooled water under impacts of ultrasonic waves;Hozumi;Int. J. Refrig.,2002
5. Active control of phase change from supercooled water to ice by ultrasonic vibration 1. Control of freezing temperature;Inada;Int. J. Heat Mass Transf.,2001
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1. Crystallization and freezing processes assisted by power ultrasound;Power Ultrasonics;2023
2. Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process;International Journal of Food Properties;2021-01-01
3. Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream;International Dairy Journal;2020-10
4. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components;Ultrasonics Sonochemistry;2020-01
5. Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods;Food Biophysics;2019-08-30
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