Foam-mat freeze drying of egg white-mathematical modeling Part II: Freeze drying and modeling

Drying Technology

Volumn 26, Issue 4, 2008, Pages 513-518

  Muthukumaran, Arun ^a   Ratti, Cristina ^b   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Egg white; Foam; Freeze drying; Mathematical modeling

Indexed keywords

AND MODELING; DIFFUSION CO-EFFICIENT; DRYING TIME; EGG WHITE; EGG WHITE POWDER; FOAM; FOAMING PROPERTIES; FREEZE DRYING; MATHEMATICAL MODELING; MATHEMATICAL MODELLING; SIMPLE MODELING; XANTHAN GUM;

CONCENTRATION (PROCESS); CURING; DRYING; FOOD PRODUCTS;

DEWATERING;

EGG WHITE; FOAM; FREEZE DRYING; MATHEMATICAL MODELING;

EID: 50049116040     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930801929615     Document Type: Article

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