Combination of mild dehydration and freeze-drying processes to obtain high quality dried vegetables and fruits

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 76, Issue 4, 1998, Pages 181-187

  Donsi G ^a   Ferrari, G ^a   Nigro, R ^a   Di Matteo, P ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Combined processes; Dehydration; Foodstuffs; Physical properties

Indexed keywords

EID: 0347172197     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030898532061     Document Type: Article

References (9)

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3. Donsì, G., Ferrari, G. and Nigro, R., 1996, The effect of process conditions on the physical structure of dehydrated foods: An experimental analysis, Trans IChemE, Part C, Food Bioprod Proc, 74(2): 73-80.
4. Lozano, J. E., Rotstein, E. and Urbicain, M. J., 1980, Total porosity and open pore porosity in the drying of fruits, J Food Sci, 45: 1403.
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9. Donsì, G., Ferrari, G., Frallicciardi, P. and Nigro, R., 1995, The application of gas picnometry technique to measurement of true density of foods. Proceedings of IcheaP-2, Florence (I), 594.