A comparison of freezing-damage during isochoric and isobaric freezing of the potato
Background Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects. It causes loss of food weight and changes in food quality. Using thermodynamic analysis,...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
PeerJ Inc.
2017-05-01
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| Serier: | PeerJ |
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| Online adgang: | https://peerj.com/articles/3322.pdf |
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