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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004202 |
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