A comparison of freezing-damage during isochoric and isobaric freezing of the potato

BACKGROUND: Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects. It causes loss of food weight and changes in food quality. Using thermodynamic analysis,...

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Detalles Bibliográficos
Autores principales: Lyu, Chenang, Nastase, Gabriel, Ukpai, Gideon, Serban, Alexandru, Rubinsky, Boris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2017
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5438586/
https://www.ncbi.nlm.nih.gov/pubmed/28533970
http://dx.doi.org/10.7717/peerj.3322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5438586/
https://www.ncbi.nlm.nih.gov/pubmed/28533970
http://dx.doi.org/10.7717/peerj.3322

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