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August 18, 2020Journal of Food EngineeringOpen Access

Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems

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YTYou TianKey Laboratory of Guangdong ProvinceZZZi ZhangUniversiti Putra MalaysiaZZZhiwei ZhuJiangsu University

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Tian et al. (2020) studied this question.

synapsesocial.com/papers/6a819eb12ac899ae0206cff8https://doi.org/10.1016/j.jfoodeng.2020.110284
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes2019 · 108 citations
  2. 2Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure2018 · 150 citations