Microwave assisted freezing part 1: Experimental investigation and numerical modeling-Reference-Cited by-同舟云学术

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Microwave assisted freezing part 1: Experimental investigation and numerical modeling

Published:2020-06 Issue: Volume:62 Page:102360
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Sadot Mathieu,Curet Sébastien,Le-Bail Alain,Rouaud Olivier,Havet Michel

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

1. Effect of radiofrequency assisted freezing on meat microstructure and quality;Anese;Food Research International,2012

2. Analysis of microwave thawing of slabs with effective heat capacity method;Basak;AICHE Journal,1997

3. Safety of frozen foods;Bremer,2004

4. Calculation of critical efficiency factors of microwave energy conversion into heat;Cherbanski;Chemical Engineering & Technology,2011

5. Technical and economical model for the freezing cost comparison of immersion, cryomechanical and air blast freezing processes;Chourot;Energy Conversion and Management,2003

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1. Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology;Foods;2024-09-03

2. Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality;Food Bioscience;2024-08

3. Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables;Food Engineering Reviews;2024-04-19

4. Application of a phase change numerical model to the simulation of freezing and thawing of wrapped foods;Heat and Mass Transfer;2024-03-01

5. Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet;Food Chemistry;2024-02

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