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There is a considerable variation about the thawing time exposed to HVEF at -2[degrees]C-0[degrees]C when the voltages, the configuration of the electrodes and electrode distances changed.
In other words, water holding capacity of tofu is improved at certain experimental conditions using HVEF thawing.
Thawing under HVEF treatment significantly improved the thawing rate and shortened the thawing time of frozen tofu.
Liu, "Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process," Innovative Food Science and Emerging Technologies, vol.
Zhang et al., "Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage," Innovative Food Science and Emerging Technologies, vol.
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