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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |