Process development and optimization for freeze-drying of natural orange juice

Journal of Food Process Engineering

Volumn 32, Issue 3, 2009, Pages 425-441

  Koroishi, Erika Tomie ^a   Boss, Edinara Adelaide ^a   Wolf MacIel, Maria Regina ^b   MacIel Filho, Rubens MacIel ^a  

^a Department of Chemical Processe   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EXPERIMENTAL DATA; EXPERIMENTAL STUDIES; FACTORIAL DESIGN; FREEZE-DRYING PROCESS; FROZEN MATERIALS; HIGH PRODUCTIVITY; LOWER COST; MARKET REQUIREMENTS; OPERATIONAL CONDITIONS; OPTIMAL OPERATING CONDITIONS; ORANGE JUICE; PARAMETRIC SENSITIVITY; PROCESS DEVELOPMENT; PROCESS IMPROVEMENT; PROCESS PERFORMANCE; PROCESS TIME; PROCESS VARIABLES; PRODUCT QUALITY; RESPONSE SURFACE METHODOLOGY; SENSITIVE COMPONENTS; WATER ACTIVITY;

FRUIT JUICES; LOW TEMPERATURE DRYING; OPTIMIZATION; SENSITIVITY ANALYSIS; VACUUM APPLICATIONS;

DEWATERING;

EID: 67650489599     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00225.x     Document Type: Article

References (8)

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