[HTML][HTML] Effect of freeze-drying on quality and grinding process of food produce: A review
TM Oyinloye, WB Yoon - Processes, 2020 - mdpi.com
Freeze-drying is an important processing unit operation in food powder production. It offers
dehydrated products with extended shelf life and high quality. Unfortunately, food quality …
dehydrated products with extended shelf life and high quality. Unfortunately, food quality …
Phase/state transitions of confectionery sweeteners: Thermodynamic and kinetic aspects
RW Hartel, R Ergun, S Vogel - … reviews in food science and food …, 2011 - Wiley Online Library
It has been said that the key to making high‐quality candy is understanding and controlling
the transitions of sugar. Whether found as crystal, glass, or fluid solution, sugars impart the …
the transitions of sugar. Whether found as crystal, glass, or fluid solution, sugars impart the …
Food dehydration
The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …
packaging requirements and reduced shipping weights. The quality of a food product is …
Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods
The effects of hot-air drying (AD), freeze drying (FD) and Refractance Window drying (RWD)
on the retention of anthocyanins, phenolics, flavonoids, vitamin C and B, and antioxidant …
on the retention of anthocyanins, phenolics, flavonoids, vitamin C and B, and antioxidant …
Water sorption isotherms and glass transition temperature of spray dried tomato pulp
Adsorption isotherms of tomato pulp spray dried in dehumidified air were determined at six
temperatures between 20 and 70° C using a gravimetric technique. The data obtained were …
temperatures between 20 and 70° C using a gravimetric technique. The data obtained were …
Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films
RY Aguirre-Loredo, AI Rodríguez-Hernández… - Food chemistry, 2016 - Elsevier
Water molecules modify the properties of biodegradable films obtained from hydrophilic
materials. Most studies dealing with thermal, mechanical and barrier properties of …
materials. Most studies dealing with thermal, mechanical and barrier properties of …
[HTML][HTML] Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice
RV Tonon, AF Baroni, C Brabet, O Gibert… - Journal of food …, 2009 - Elsevier
Sorption isotherms and glass transition temperature (Tg) of powdered açai juice were
evaluated in this work. Powders were produced by spray drying using different materials as …
evaluated in this work. Powders were produced by spray drying using different materials as …
Advances in spray drying of sugar-rich products
M Sobulska, I Zbicinski - Drying Technology, 2021 - Taylor & Francis
Recent developments in the spray drying of sugar-rich products such as fruit juices, pulp and
honey with and without the application of carriers, eg, carbohydrate carriers (maltodextrin …
honey with and without the application of carriers, eg, carbohydrate carriers (maltodextrin …
[HTML][HTML] Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach
In this study, quality characteristics of broccoli, kale, and spinach dried with hot air drying
(AD), freeze drying (FD) and Refractance Window drying (RWD) were investigated …
(AD), freeze drying (FD) and Refractance Window drying (RWD) were investigated …
[图书][B] Processing fruits: science and technology
DM Barrett, L Somogyi, HS Ramaswamy - 2004 - taylorfrancis.com
The new edition of this highly acclaimed reference provides comprehensive and current
information on a wide variety of fruits and processes. Revised and updated by an …
information on a wide variety of fruits and processes. Revised and updated by an …