The freeze-drying of foods—The characteristic of the process course and the effect of its parameters on the physical properties of food materials
D Nowak, E Jakubczyk - Foods, 2020 - mdpi.com
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice
under low pressure is removed from a material by sublimation. This process has found many …
under low pressure is removed from a material by sublimation. This process has found many …
A short review on encapsulation of bioactive compounds using different drying techniques
SKA Mudalip, MN Khatiman, NA Hashim… - Materials Today …, 2021 - Elsevier
Bioactive compounds such as antioxidants and antimicrobial are found in food and herbal
plant sources demonstrate great importance to human health. Drying techniques such as …
plant sources demonstrate great importance to human health. Drying techniques such as …
[HTML][HTML] Pore shape matters–In-situ investigation of freeze-drying kinetics by 4D XCT methods
S Gruber, J Greiner, A Eppink, M Thomik… - Food Research …, 2024 - Elsevier
Freeze-drying is a commonly employed method in the food industry to extend shelf life of
products. However, this process remains time and energy consuming. While higher shelf …
products. However, this process remains time and energy consuming. While higher shelf …
Strategies to Reduce Fossil Fuel Use in Food Manufacturing
L Grossmann, S Smetana… - Annual Review of Food …, 2023 - annualreviews.org
Our food production relies on the input of fossil fuels to create the high variety of different
food products currently on the market. This reliance has caused challenges due to the …
food products currently on the market. This reliance has caused challenges due to the …
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model
S Feng, J Bi, Y Ma, J Yi - Food Structure, 2023 - Elsevier
This study prepared a series of freeze-dried sponges with different pectin-glucose
concentrations at two shelf temperatures (− 20° C and 60° C) to simulate the specific roles of …
concentrations at two shelf temperatures (− 20° C and 60° C) to simulate the specific roles of …
Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents
Y Ma, J Yi, J Bi, X Wu, X Li, J Li… - Journal of Food …, 2022 - Wiley Online Library
The aim of this study was to evaluate the effect of five saccharides osmotic agents on the
mass transfer kinetics during osmotic dehydration (OD) and freeze‐drying kinetics, as well …
mass transfer kinetics during osmotic dehydration (OD) and freeze‐drying kinetics, as well …
The role of fructose at a range of concentration on the texture and microstructure of freeze‐dried pectin–cellulose matrix cryogel
Q Du, J Bi, J Yi, Y Zhao, S Feng… - Journal of Texture …, 2023 - Wiley Online Library
Freeze‐dried (FD) fruit and vegetable materials with a large amount of sugar are unstable.
With the aim to understand the structure formation of FD products, the effects of fructose …
With the aim to understand the structure formation of FD products, the effects of fructose …
Real-time observation of the freezing stage of the mannitol solution using high-resolution optical microscopy
L Chun, M Sha, Z Naijun, L Zhiqiang… - International Journal of …, 2023 - Elsevier
Vacuum freeze-drying has been expanding its influence in many fields, and the freezing
stage is of utmost importance for the freeze-drying process. However, the limited …
stage is of utmost importance for the freeze-drying process. However, the limited …
Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis
E Savaş, M Manav - International Journal of Food Properties, 2023 - Taylor & Francis
The propolis (PP) and linseed oil (LO) were encapsulated into the gum Arabic (GA) matrix
along with whey protein concentrate (WPC) using the freeze-drying technique to form a …
along with whey protein concentrate (WPC) using the freeze-drying technique to form a …
[图书][B] Designing the internal porous structure of soluble coffee particles to improve freeze-drying and functionality (band 22)
P Levin - 2023 - books.google.com
The objective of this work was the understanding of the internal pore structure creation of
instant coffee. It includes the question which parameters are influencing the pore structure …
instant coffee. It includes the question which parameters are influencing the pore structure …