Optimization of a novel vacuum sublimation–rehydration thawing process-Reference-Cited by-同舟云学术

Optimization of a novel vacuum sublimation–rehydration thawing process

Published:2022-12-07 Issue:1 Volume:88 Page:259-272
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Shanshan¹²^ORCID,Wu Weidong¹,Mao Shijie¹,Li Kun¹,Zhang Hua¹

Affiliation:

1. Institute of Refrigeration and Cryogenics Engineering University of Shanghai for Science and Technology Shanghai P. R. China

2. Vehicle Energy and Safety Laboratory, Department of Mechanical Engineering Ningbo University of Technology Ningbo P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16407

Reference26 articles.

1. Effect of thawing on frozen meat quality: A comprehensive review;Akhtar S.;Pakistan Journal of Food Sciences,2013

2. Study on High Voltage Electrostatic Field Thawing Technology of Fish

3. Effects of multiple freezing and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax);Baygar T.;Journal of Food Science and Technology,2014

4. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

5. Experimental study on the effect of heating plate (Heat source) temperature on a new vacuum sublimation - rehydration thawing

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