Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed

Journal of Food Engineering

Volumn 102, Issue 3, 2011, Pages 224-232

  Irigoyen, R Martín Torrez ^a   Giner, Sergio A ^a,b,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^c Centro Científico y Tecnológico Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Density; Fluidisation; Glass transition; Shrinkage; Soybean snack

Indexed keywords

DENSITY; ENERGY INTAKE; FLUIDISATION; FLUIDISED BED; HOT AIR; MOISTURE CONTENTS; OIL CONTENTS; SOYBEAN PRODUCTS; SOYBEAN SNACK; THEORETICAL MODELS; THERMAL TREATMENT; VOLUME EXPANSION;

FLUID DYNAMICS; FLUIDIZED BEDS; GLASS; GLASS TRANSITION; SHRINKAGE; WATER CONTENT;

FLUIDIZATION;

ARACHIS HYPOGAEA; GLYCINE MAX;

EID: 77958016695     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.08.023     Document Type: Article

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