Structural properties of freeze-dried rice

Journal of Food Engineering

Volumn 107, Issue 3-4, 2011, Pages 326-333

  Oikonomopoulou, Vasiliki P ^a   Krokida, Magdalini K ^a   Karathanos, Vaios T ^b  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Bulk density; Freeze drying; Glass transition temperature; Mercury porosimetry; Porosity

Indexed keywords

APPLIED PRESSURE; BULK DENSITY; FREEZE-DRYING; GEOMETRIC CHARACTERISTICS; MERCURY POROSIMETERS; MERCURY POROSIMETRY; POROSITY AND PORE SIZE; PROCESS CONDITION; RICE KERNELS; TIME-PERIODS; TRUE DENSITY; VACUUM CONDITION; WATER ACTIVITY;

DIFFERENTIAL SCANNING CALORIMETRY; GLASS; GRAIN (AGRICULTURAL PRODUCT); HELIUM; LOW TEMPERATURE DRYING; MATHEMATICAL MODELS; MERCURY (METAL); PORE SIZE; STRUCTURAL PROPERTIES; TEMPERATURE;

GLASS TRANSITION;

EID: 80052261352     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.009     Document Type: Article

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