Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels

This paper compared the effects of air and nitrogen on the freezing characteristics, color, and cell structures of chestnut kernels at different rates of heat transfer and adopted liquid nitrogen spray quick-freezing (NF(−40 °C/−60 °C/−80 °C/−100 °C)) and still air freezing (AF(−20 °C/−40 °C)) as th...

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Detalles Bibliográficos
Autores principales: Cheng, Lina, Wu, Weijun, Li, Jinghao, Lin, Xian, Wen, Jing, Peng, Jian, Yu, Yuanshan, Zhu, Jieli, Xiao, Gengsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094066/
https://www.ncbi.nlm.nih.gov/pubmed/37048230
http://dx.doi.org/10.3390/foods12071409

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094066/
https://www.ncbi.nlm.nih.gov/pubmed/37048230
http://dx.doi.org/10.3390/foods12071409

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