Influence of shelf temperature on pore formation in garlic during freeze-drying

Journal of Food Engineering

Volumn 80, Issue 1, 2007, Pages 68-79

  Sablani, S S ^a   Rahman, M S ^a   Al Kuseibi, M K ^a   Al Habsi, N A ^a   Al Belushi, R H ^a   Al Marhubi, I ^a   Al Amri, I S ^b  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b Sultan Qaboos University College of Medicine and Health Sciences   (Oman)

Author keywords

Apparent density; Apparent porosity; Drying kinetics; Porosimetry scanning electron microscopy; Shrinkage expansion coefficient

Indexed keywords

EXPANSION; MOISTURE; POROSITY; SCANNING ELECTRON MICROSCOPY; SHRINKAGE; THERMAL EFFECTS;

APPARANT DENSITY; APPARENT POROSITY; DRYING KINETICS; SHRINKAGE EXPANSION COEFFICIENT;

FOOD PROCESSING;

ALLIUM SATIVUM;

EID: 33750963825     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.05.010     Document Type: Article

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