The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field
To systematically and comprehensively investigate the high voltage alternating electric field (HVAEF) thawing processing, we investigated the high-voltage electric field thawing characteristic of the frozen tofu at different voltages for alternating current (AC). The thawing time, thawing loss of fr...
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2017-01-01
|
Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2017/3914074 |