Dynamic evaluation of the dehydration response curves of foods characterized by a poultice-up process using a fish-paste sausage. I. Determination of the mechanisms for moisture transfer

Drying Technology

Volumn 19, Issue 7, 2001, Pages 1253-1269

  Konishi, Yasuyuki ^a   Horiuchi, Jun Ichi ^b   Kobayashi, Masayoshi ^b  

^a HOKKAIDO INDUSTRIAL TECHNOLOGY CENTER   (Japan)

^b KITAMI INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Moisture state in the food matrix; Pore structure of solid food; Proton NMR; TPD

Indexed keywords

DEHYDRATION; DRYING; MOISTURE; NUCLEAR MAGNETIC RESONANCE; SCANNING ELECTRON MICROSCOPY;

TEMPERATURE PROGRAMMED DESORPTION (TPD);

FOOD PRODUCTS;

DEHYDRATION; DRYING; FOOD PROCESSING; MOISTURE;

EID: 0034827050     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-100105287     Document Type: Article

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