Related Experiment Video

Updated: Jan 19, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

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Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes

Zhiwei Zhu1, Peizhi Zhang1, Da-Wen Sun2

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.

Ultrasonics Sonochemistry
|September 13, 2019
PubMed

Keywords:
FreezingFreezing rateMulti-frequencyPotatoQualityUltrasound

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