Relationship of product structure, sorption characteristics, and freezing point of atmospheric freeze-dried foods

Drying Technology

Volumn 25, Issue 5, 2007, Pages 853-865

  Claussen, Ingrid Camilla ^a   Strømmen, Ingvald ^a   Hemmingsen, Anne Karin Torstveit ^b   Rustad, Turid ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b SINTEF ENERGY RESEARCH   (Norway)

Author keywords

Adsorption kinetics; AFD; Apple; Fish; GAB; Schwartzberg's equation; Turnip cabbage

Indexed keywords

ADSORPTION; ATMOSPHERIC HUMIDITY; COMPUTER SIMULATION; DRYING; FOOD PROCESSING; HEAT TRANSFER; MASS TRANSFER; TEMPERATURE;

ATMOSPHERIC FREEZE DRYING; ATMOSPHERIC FREEZE-DRIED FOODS; COMPONENT COMPOSITION MODEL; SCHWARTZBERG'S EQUATION;

FOOD PRODUCTS;

ADSORPTION; ATMOSPHERIC HUMIDITY; COMPUTER SIMULATION; DRYING; FOOD PROCESSING; FOOD PRODUCTS; HEAT TRANSFER; MASS TRANSFER; TEMPERATURE;

EID: 34250653624     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701370233     Document Type: Article

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