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LWT- Food science and technology, v.79, 2017년, pp.278 - 286
Zhao, Ying (Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA) , Takhar, Pawan S. (Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA)
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Abstract Frozen products are subjected to freeze-thaw cycles during storage and shipping. These temperature fluctuations result in ice recrystallization, which causes undesirable quality changes, texture loss, and surface dehydration of frozen foods. The objective of this study was to investigate t...
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