| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277519 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠Ultrasound-assisted freezing (UAF) process was consists of three stages. ⺠Ultrasound can enhance heat transfer during the UAF process for dough. ⺠Ice crystal nucleation inside the dough was enhanced in UAF process. ⺠The elasticity of frozen dough was improved in UAF process. ⺠UAF process has little influence on the flavor of dough.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Song-Qing Hu, Guang Liu, Lin Li, Zhi-Xin Li, Yi Hou,