Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
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Title
Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes
Authors
Keywords
Freezing, Potato, Orthogonal ultrasound, Microstructure, Quality variation, Principal component analysis
Journal
JOURNAL OF FOOD ENGINEERING
Volume 286, Issue -, Pages 110112
Publisher
Elsevier BV
Online
2020-05-01
DOI
10.1016/j.jfoodeng.2020.110112
References
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