Probe-type ultrasound-assisted immersion freezing of meat, study of selected quality factors and taguchi-based process optimization

Probe-type ultrasound-assisted immersion freezing of meat, study of selected quality factors and taguchi-based process optimization

This paper evaluated the impact of refrigerator freezing (RF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UIF) at different power levels (50, 100, 125, 150, 175, 200, 300, and 400 W) on the physicochemical properties of meats in full-duty-cycle (FDC) and half-duty-cycle (HDC...

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Bibliographic Details
Main Authors: Hamed Sardari, Reza Alimardani, Mahmoud Soltani Firouz, Soleiman Hosseinpour
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
High intensity ultrasound
Meat
Cavitation
Physiochemical properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225004202
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http://www.sciencedirect.com/science/article/pii/S2772502225004202

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