High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration
Applying high-voltage electric field (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the effect of process parameters and electrode configuration in high-voltage electric field system, we took the frozen tofu as the research object and investigated the influ...
| Những tác giả chính: | , , , , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Hindawi-Wiley
2018-01-01
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| Loạt: | Journal of Food Quality |
| Truy cập trực tuyến: | http://dx.doi.org/10.1155/2018/5191075 |