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Experimental research on the thawing process of quickly frozen potato in high static electric voltage fields.

[In Chinese. / En chinois.]

Author(s) : XIE J., et al.

Type of article: Article

Summary

Micro energy is used widely in the food industry. This article investigates the effects of different electric field intensities on the thawing processing and the quality of potatoes after thawing, and found that the field intensity has a great influence on the thawing process.

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Pages: 1-5

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2005-1928
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 2
  • Publication date: 2001

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