Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 360-365

  Ceballos, Adela María ^a   Giraldo, Gloria Inés ^b   Orrego, Carlos Eduardo ^b  

^a UNIVERSIDAD DE CALDAS   (Colombia)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Freeze drying; Freezing rate; Fruit powder quality; Soursop fruit

Indexed keywords

ASCORBIC ACIDS; DIFFERENT SIZES; DRYING TIME; FREEZE DRIED SAMPLES; FREEZE DRYING; FREEZING RATE; FRUIT PULPS; ICE CRYSTALS; LINEAR DEPENDENCE; MALTODEXTRINS; QUALITY PARAMETERS; WATER DESORPTION; WATER DISSOLUTION; WATER SOLUBILITIES; WETTING TIME;

COLOR; DESORPTION; DRYING; FRUITS; KETONES; ORGANIC ACIDS; SOLUBILITY;

FREEZING;

ANNONA MURICATA;

EID: 84859161523     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.010     Document Type: Article

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