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Freezing Injury and Rheological Properties of Agricultural Products
freezing injury impedance carrot
2009/6/17
Time changes in electrical and rheological properties of carrot and potato cell tissues after freezing-thawing or chloroform-vapor treatment were compared to clarify the mechanism of cell tissue softe...
Osmotic Dehydrofreezing for Protection of Rheological Properties of Agricultural Products from Freezing-Injury
osmotic dehydrofreezing agricultural products freezing injury
2009/6/10
Three agricultural products, carrot, broccoli and potato tissue, were osmotically dehydrated by immersion in 50% (w/w) sucrose solution and their rheological properties were measured before and after ...
Extraction of Functional Substances from Agricultural Products or By-products by Subcritical Water Treatment
subcritical water agro-waste extraction
2010/2/3
Water that maintains its liquid state in the temperature range from 100°C to 374°C is called subcritical water, compressed hot water or pressurized hot water. This type of water has unique properties ...