Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.109911
Abstract: Abstract Ice recrystallization occurring in vegetables during frozen storage causes changes in crystal morphology, and, thus, may affect product microstructure and quality. A mathematical model to describe the evolution of the crystal number density in… read more here.
Keywords: recrystallization; storage; carrot tissue; model ... See more keywords
The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue
Sign Up to like & getrecommendations! Published in 2021 at "Applied Sciences"
DOI: 10.3390/app11020689
Abstract: The purpose of this study was to investigate the effect of pre-treatment in ethyl alcohol for 5, 15, 60 and 180 s with the application of ultrasound on the course of convective drying and properties… read more here.
Keywords: treatment; carrot tissue; tissue; increase ... See more keywords