Control of liquid solidification or crystallization by application of ultrasound to cooled liquid to control nucleation and/or crystal growth of e.g. frozen foods like yoghurt, ice-cream, sorbet, etc.
Stamos, David E., Squitieri, Michael L., Costas, Jose F., Gerstein, HaroldVolume:
4
Language:
english
Journal:
Food Control
DOI:
10.1016/0956-7135(93)90314-E
Date:
January, 1993
File:
PDF, 158 KB
english, 1993