| 1 |
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
Dalvi-Isfahan M, Hamdami N, Xanthakis E, Le-Bail A
Journal of Food Engineering, 195, 222, 2017 |
| 2 |
Kinetic approach to modeling the freezing porous media: Application to the food freezing
Bronfenbrener L, Abu Rabeea M
Chemical Engineering and Processing, 87, 110, 2015 |
| 3 |
Freezing time formulas for foods with low moisture content, low freezing point and for cryogenic freezing
Pham QT
Journal of Food Engineering, 127, 85, 2014 |
| 4 |
Effects of Pseudomonas syringae as bacterial ice nucleator on freezing of model food
Zhang SZ, Wang HY, Chen GM
Journal of Food Engineering, 94(3-4), 248, 2009 |
| 5 |
Ice content and temperature determination from ultrasonic measurements in partially frozen foods
Aparicio C, Otero L, Guignon B, Molina-Garcia AD, Sanz PD
Journal of Food Engineering, 88(2), 272, 2008 |
| 6 |
An inverse method to estimate thermophysical properties of foods at freezing temperatures: apparent volumetric specific heat
Simpson R, Cortes C
Journal of Food Engineering, 64(1), 89, 2004 |
| 7 |
The original Plank equation and its use in the development of food freezing rate predictions
Lopez-Leiva M, Hallstrom B
Journal of Food Engineering, 58(3), 267, 2003 |
| 8 |
Numerical simulation and analysis for quick-frozen food processing
Huan ZJ, He SS, Ma YT
Journal of Food Engineering, 60(3), 267, 2003 |
| 9 |
Design of tray tunnels for food deep chilling
Kiranoudis CT, Markatos NC
Journal of Food Engineering, 40(1), 35, 1999 |
