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The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

Shuyi Qian1, Feifei Hu2, Waris Mehmood2

  • 1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage Des Déportés 2, Gembloux B-5030, Belgium.

Food Chemistry
|October 30, 2021
PubMed

Keywords:
Freeze-thawFreezing rateIce crystallizationMyowater migrationThaw loss

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