Experimental study on the continuous ice-making characteristics of sucrose solution by ultrasonic method

Applied Thermal Engineering 2026

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Authors: Guanhua Zhang, Shijin Cui, Wei Lu, Zhigen Wu, Xiaoyu Yan, Zhijie Zhou

DOI: 10.1016/j.applthermaleng.2026.129708

Cited by: 0

References: 47

Fields of Study & Subjects

Freezing and Crystallization Processes Food Drying and Modeling Magnetic and Electromagnetic Effects

References 47