Magnetic resonance freezing (MRF) system.
Author(s) : MOHANTY P.
Type of article: Article
Summary
In order to preserve cells from the damage caused when water freezes, MRF, which produces vibrations at molecular level, is used. The vibrations prevent the slow freezing of water, which then freezes faster, forming smaller crystals.
Details
- Original title: Magnetic resonance freezing (MRF) system.
- Record ID : 2003-0835
- Languages: English
- Source: AIRAH J. - vol. 55 - n. 6
- Publication date: 2001/06
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Resonance; Process; Performance; Magnetism; Freezing
-
FREEZE-FLO-RICH PRODUCTS. NEW NON-SOLID FROZEN ...
- Date : 1980
- Languages : English
- Source: Food Can. - vol. 40 - n. 9
View record
-
FROID: L'EMBARRAS DU CHOIX.
- Author(s) : MARC M.
- Date : 1981
- Languages : French
- Source: Notre Alimentation - n. 92
View record
-
Modern thawing methods and muscle structure.
- Author(s) : PIATEK M., BARANOWSKA H. M., KRZYWDZIÑSKA-BARTKOWIAK M.
- Date : 2014
- Languages : English
- Source: Fleischwirtschaft International - vol. 29 - n. 2
View record
-
QUANTITATIVE EVALUATION OF THE QUALITY OF THE F...
- Author(s) : BRAZHNIKOV A. M., KAMOVNIKOV B. P., KAUHCESVILI N. E.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 6
View record
-
Le tunnel de surgélation rapide.
- Author(s) : COMBY J.
- Date : 1998/06/04
- Languages : French
- Source: Le froid dans la chaîne alimentaire. Communications.
View record