What is it about?
This study aimed to utilise such micron- to nano–bubbles produced by dissolution of CO2 gas at different concentrations on the freezing behaviour of water in food solutions.
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Why is it important?
Examine the effects of dissolved CO2 gas in the form of micron- to nano-sized bubbles created by perturbation on freezing of complex food systems
Perspectives
The perturbation on the coolant facilitated the creation of CO2 nano-bubbles due to mechanical effects on the solubilised gas.
Dr Bhaskar Mani Adhikari
University of Queensland
Read the Original
This page is a summary of: Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods, Food Biophysics, August 2019, Springer Science + Business Media,
DOI: 10.1007/s11483-019-09604-z.
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