Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling
A forced cyclic temperature change operation (FCTCO) between 30 and -30 °C clearly demonstrated a forced oscillation of self-organization (FOS) of hydration water in six foods (squid, sardine, scallop, salmon, beef, and pork) through the use of a specified parameter, ??C (the correlation time of a w...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2013-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/6693 |