Developing Supra-Molecular Structures During Freeze-Drying of Food

Drying Technology

Volumn 30, Issue 11-12, 2012, Pages 1160-1166

  Gianfrancesco, A ^a   Smarrito Menozzi, C ^a   Niederreiter, G ^a   Palzer, S ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Dissolution; Freeze drying; Structure; Sucrose

Indexed keywords

AMORPHOUS COATING; CRYSTALLINE REFERENCES; DRYING KINETIC; DRYING TIME; FOOD MATERIALS; FREEZE DRYING; FREEZE-DRYING PROCESS; LABORATORY SCALE; PHYSICAL STATE; PHYSICAL STRUCTURES; PROCESS CONDITION; STATE DIAGRAM; SUCROSE SOLUTION; SUGAR REDUCTION;

COATED MATERIALS; COATINGS; DISSOLUTION; FOOD PRESERVATIVES; LIQUIDS; LOW TEMPERATURE DRYING; OPTIMIZATION; STRUCTURE (COMPOSITION); SUGAR (SUCROSE);

DRYING;

EID: 84865257791     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.681090     Document Type: Article

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