Foam-mat freeze-drying of apple juice part 2: Stability of dry products during storage

Journal of Food Process Engineering

Volumn 33, Issue SUPPL. 1, 2010, Pages 341-364

  Raharitsifa, Narindra ^a   Ratti, Cristina ^b  

^a Département de Sciences des Aliments et de Nutrition   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AMBIENT CONDITIONS; ANDERSONS; APPLE JUICE; COLOR CHANGES; DE BOERS; DRY PRODUCTS; EGG WHITE; EQUILIBRIUM ISOTHERMS; FREEZE-DRYING PROCESS; GLASS TRANSITION TEMPERATURE; GORDON-TAYLOR MODEL; GRAVIMETRIC METHODS; GUGGENHEIM; METHYLCELLULOSE; SORPTION ISOTHERMS; VITAMIN C;

ADSORPTION ISOTHERMS; CURING; DEWATERING; DIFFERENTIAL SCANNING CALORIMETRY; FOAMED PRODUCTS; FRUIT JUICES; GLASS; LOW TEMPERATURE DRYING; SOLUBILITY; SORPTION; SUPERCONDUCTING TRANSITION TEMPERATURE; TERNARY SYSTEMS; WATER CONTENT;

GLASS TRANSITION;

MALUS X DOMESTICA;

EID: 76249121474     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00517.x     Document Type: Article

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