Planning for Seafood Freezing
暂无分享,去创建一个
[1] Bing Li,et al. Novel methods for rapid freezing and thawing of foods - a review , 2002 .
[2] S. Sathivel. Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage , 2005 .
[3] Edward Kolbe,et al. ESTIMATING ENERGY CONSUMPTION IN SURIMI PROCESSING , 1990 .
[4] M. Giuffre,et al. Temperature and temperature measurement after induced hypothermia. , 1992, Nursing research.
[5] C. E. Dorgan,et al. ASHRAE's new application guide for absorption cooling/refrigeration using recovered heat , 1995 .
[6] G. Blond,et al. Glass Transition and Food Technology: A Critical Appraisal , 2002 .
[7] O. Einen,et al. Effects of Freezing on Quality of Cold‐smoked Salmon Based on the Measurements of Physiochemical Characteristics , 2003 .
[8] P. Lillford,et al. The glassy state in foods , 1993 .
[9] A S Rudolph,et al. Membrane stabilization during freezing: the role of two natural cryoprotectants, trehalose and proline. , 1985, Cryobiology.
[10] R. Hurling,et al. Thawing, Refreezing and Frozen Storage Effects on Muscle Functionality and Sensory Attributes of Frozen Cod (Gadus morhua) , 1996 .
[11] Marcus Karel,et al. Physical principles of food preservation , 2003 .
[12] Paul Chen,et al. Pulse NMR study of glass transition in maltodextrin , 1999 .
[13] D. Cleland,et al. 3 Prediction of Freezing Time and Design of Food Freezers , 1997 .
[14] D. Reid. Basic physical phenomena in the freezing and thawing of plant and animal tissues , 1993 .
[15] R. Paul Singh,et al. Handbook of Food Engineering Practice , 1997 .
[17] C. Crapo,et al. Recoveries & yields from Pacific fish and shellfish , 1993 .
[18] R. Paul Singh,et al. A computer-aided method for the prediction of properties and freezing/thawing times of foods , 1989 .
[19] C. P Mallett,et al. Frozen Food Technology , 1992 .
[20] Yen-Con Hung,et al. Quality in Frozen Foods , 1997 .
[21] D. Simatos,et al. Differential Thermal Analysis and Differential Scanning Calorimetry in the Study of Water in Foods , 1975 .
[22] George J. Flick,et al. The Seafood industry , 1990 .
[23] J. J. Connell. Advances in fish science and technology , 1980 .
[24] P. Lewicki,et al. Food properties handbook , 2009 .
[25] Wilbert F. Stoecker,et al. Industrial Refrigeration Handbook , 1998 .
[26] Q. T. Pham,et al. Moisture Migration and Ice Recrystallization in Frozen Foods , 1997 .
[27] M. Hendrickx,et al. Modeling Heat Transfer during High‐Pressure Freezing and Thawing , 1997 .
[28] Marine Advisory Program,et al. Preparation of salt brines for the fishing industry , 1993 .
[29] P. B. Kenney,et al. Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen Storage , 2005 .
[30] H. Goff. Measurement and Interpretation of the Glass Transition in Frozen Foods , 1997 .
[31] M. Ngadi,et al. Protein structural changes during preparation and storage of surimi , 2005 .
[32] H. Magnusson,et al. Storage Quality of Fresh and Frozen‐thawed Fish in Ice , 1995 .
[33] Mogens Jul,et al. The Quality of Frozen Foods , 1984 .
[34] G. Hall. Fish Processing Technology , 1997 .
[35] A. Haymet. Freezing , 1987, Science.
[36] De-qian Wang,et al. Prediction of Heat Leakage Through Fish Hold Wall Sections , 1989 .
[37] M. Hole,et al. Seafood quality determination. , 1988 .
[38] P. Fryer,et al. A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X‐Ray Micro‐Computed Tomography , 2005 .
[39] J. Sanger,et al. 4 – Ohm's Law , 1988 .
[40] Dennis R. Heldman,et al. Food process engineering , 1975 .
[41] D. Rasmussen. A note about "phase diagrams" of frozen tissues. , 1969, Biodynamica.
[42] E. H. Marth,et al. Low-temperature preservation of foods and living matter , 1973 .
[43] Rudolf Kreuzer,et al. Freezing And Irradiation Of Fish , 2008 .
[44] Edward Kolbe,et al. Conserving Energy in Blast Freezers Using Variable Frequency Drives , 2004 .
[45] Toru Suzuki,et al. Fracture stress of fish meat and the glass transition , 1996 .
[46] R. Singh,et al. FOOD FREEZING , 2022 .
[47] K. Wiggin,et al. SEASONAL VARIATION AND’ FROZEN STORAGE STABILITY OF BLUE MUSSFLS (Myths edulis) , 1979 .
[48] Edward Kolbe,et al. Thermal Properties of Surimi Analyzed using DSC , 1991 .
[49] H. Magnusson,et al. Keeping Quality of Sea-Frozen Thawed Cod Fillets on Ice , 2001 .
[50] L. Otero,et al. Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. , 1998, Meat science.
[51] Songming Zhu,et al. Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods , 2004 .
[52] G. Garthwaite. Chilling and freezing of fish , 1997 .
[53] Walter Gameiro. Energy Costs… Are Changing Refrigeration Design , 2002 .
[54] R. L. Sutton,et al. Modeling Ice Crystal Coarsening in Concentrated Disperse Food Systems , 1994 .
[55] Edward Kolbe,et al. Computer Simulation on Onboard Chilling and Freezing of Albacore Tuna , 1998 .
[56] Henry G. Schwartzberg,et al. Biotechnology and food process engineering , 1990 .
[57] J. Clark,et al. Developments in Food Freezing , 2002 .
[58] J. Brox,et al. Planning and engineering data. 4: Containers for fish handling , 1984 .
[59] Yen-Con Hung,et al. Freeze-cracking in Foods as Affected by Physical Properties , 1994 .
[60] J. W. Park. Cryoprotection of muscle proteins by carbohydrates and polyalcohols- a review , 1995 .
[61] André Jansson,et al. Texture , 2007, Encyclopedic Dictionary of Archaeology.
[62] J. Buckley,et al. Parasites , 1965 .
[63] Bing Li,et al. Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing , 2003 .
[64] Edward Kolbe,et al. Analysis of food block freezing using a PC-based finite element package , 1994 .
[65] Bing Li,et al. Effect of power ultrasound on freezing rate during immersion freezing of potatoes , 2002 .
[66] R. Paul Singh,et al. Prediction of Freezing and Thawing Times of Foods Using a Numerical Method Based on Enthalpy Formulation , 1988 .
[67] Viviana O. Salvadori,et al. Analysis of impingement freezers performance , 2002 .