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Effect of freezing rate and comminution on dielectric properties of pork
radio-frequency heating microwave heating meat properties meat batter
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2014/2/24
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (91...
Antioxidant potential of spinach, peas and sweet corn in relation to freezing period
antioxidant activity freezed phenolic content food raw material
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2014/2/24
We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant ac...
smotic Dehydration as a Factor in Freezing of Tomato
Tomato Factor
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2016/5/31
The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (...
Effect of Freezing on Electrical and Rheological Properties of Food Materials
Cole-Cole plot rheological property cell tissue
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2009/6/18
Changes in electrical and rheological properties in freezing-thawing were measured and compared for various food materials, which could be classified into three groups. In the first group, plant tissu...
Osmotic Dehydrofreezing for Protection of Rheological Properties of Agricultural Products from Freezing-Injury
osmotic dehydrofreezing agricultural products freezing injury
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2009/6/10
Three agricultural products, carrot, broccoli and potato tissue, were osmotically dehydrated by immersion in 50% (w/w) sucrose solution and their rheological properties were measured before and after ...
Rheological Properties of Carboxymethylcellulose and Whey Model Solutions before and after Freezing
rheological properties carboxymethylcelluloses whey proteins freezing
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2009/3/23
Hydrocolloids, macromolecular carbohydrates are added to many foodstuffs with the aim to achieve the appropriate rheological properties, to prevent syneresis or to increase the viscosity and stability...