Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

Journal of Food Engineering

Volumn 85, Issue 2, 2008, Pages 222-231

  Acevedo, Nuria C ^a   Briones, Vilbett ^b   Buera, Pilar ^a   Aguilera, José M ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Apple; Browning; Color; Freeze drying; Hardness; Kinetics; Microstructure; Vacuum drying

Indexed keywords

ATMOSPHERIC HUMIDITY; COLOR; DRYING; FRACTURE MECHANICS; FREEZING; HARDNESS; MICROSTRUCTURE; SORPTION; VACUUM;

BROWNING; COLOR CHANGES; FREEZE DRYING; VACUUM DRYING;

FOOD PROCESSING;

MALUS X DOMESTICA;

EID: 35348901327     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.06.037     Document Type: Article

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