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Journal of food engineering, v.212, 2017년, pp.154 - 164
Vicent, Victor (IRSTEA, Refrigeration Processes Engineering Research Unit, 1, rue Pierre-Gilles de Gennes, 92761, Antony, France) , Verboven, Pieter (BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium) , Ndoye, Fatou-Toutie (IRSTEA, Refrigeration Processes Engineering Research Unit, 1, rue Pierre-Gilles de Gennes, 92761, Antony, France) , Alvarez, Graciela (IRSTEA, Refrigeration Processes Engineering Research Unit, 1, rue Pierre-Gilles de Gennes, 92761, Antony, France) , Nicolaï, Bart (BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium)
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Abstract Non-destructive imaging techniques have become indispensable to improve insights into the microstructural changes occurring in fruit tissue during freezing. Here, apple cortex tissue samples were frozen using different freezing rates: (i) slow freezing (2.0 °C per min.), (ii) intermedi...
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