Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes
Abstract
The effects of multi-frequency ultrasound assisted freezing on the freezing rate, microstructure, quality properties (drip loss, firmness, total calcium content, l-ascorbic acid content and total phenol content) of potatoes were studied. The results indicated that the freezing effects of multi-frequency ultrasound was better than those of single-frequency ultrasound. Multi-frequency ultrasound could significantly increase the freezing rate and...
Paper Details
Title
Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes
Published Date
Jan 1, 2020
Journal
Volume
60
Pages
104733 - 104733
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