Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

Journal of Food Engineering

Volumn 106, Issue 3, 2011, Pages 212-219

  Moraga, G ^a   Talens, P ^a   Moraga, M J ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

CIELab color co ordinates; Critical water content critical water activity; Glassy rubbery state; Mechanical puncture test; Translucency; Water adsorption

Indexed keywords

CIELAB COLOR; CRITICAL WATER CONTENT-CRITICAL WATER ACTIVITY; GLASSY-RUBBERY STATE; MECHANICAL PUNCTURE TEST; TRANSLUCENCY; WATER ADSORPTION;

ADSORPTION; CHEMICAL CONTAMINATION; FRUITS; GLASS; GLASS TRANSITION; MECHANICAL PROPERTIES; OPTICAL PROPERTIES;

WATER CONTENT;

MALUS X DOMESTICA;

EID: 79959356482     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.009     Document Type: Article

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