Numerical modeling of a high pressure thawing process of a biomaterial
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Environmental Engineering,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/aic.11391/fullpdf
Reference38 articles.
1. Potential food applications of high-pressure effects on ice-water transitions
2. High pressure–low temperature processing. Suggested definitions and terminology
3. Structural and Textural Changes in Kinu-Tofu Due to High-Pressure-Freezing
4. High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef
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3. High-Pressure Water-Ice Transitions in Aqueous and Food Systems;Glass Transition and Phase Transitions in Food and Biological Materials;2017-02-17
4. Water phase transition under pressure and its application in high pressure thawing of agar gel and fish;Journal of Food Engineering;2014-03
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