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Food research international, v.46 no.1, 2012년, pp.50 - 54
Anese, M. (Dipartimento di Scienze degli Alimenti, Universita degli Studi di Udine, Via Sondrio 2) , Manzocco, L. , Panozzo, A. , Beraldo, P. , Foschia, M. , Nicoli, M.C.
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The potential exploitation of radiofrequency (RF) to assist food freezing was studied. To this aim, freezing of pork meat was performed in a RF pilot equipment modified to allow food immersion in a liquid nitrogen spray. During freezing, pulsed RF treatments were applied (RF assisted cry...
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