Novel contact ultrasound system for the accelerated freeze-drying of vegetables

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 113-120

  Schössler, Katharina ^a   Jäger, Henry ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Bell pepper; Drying rate; Freeze drying; Interval; Sonication; Sublimation energy

Indexed keywords

BELL PEPPERS; DRYING RATES; FREEZE-DRYING; INTERVAL; SUBLIMATION ENERGY;

ADSORPTION; BELLS; FOOD PRODUCTS; HEATING; INFRARED RADIATION; LOW TEMPERATURE DRYING; MOISTURE; ORGANIC ACIDS; PHASE TRANSITIONS; QUALITY CONTROL; SONICATION; SUBLIMATION; ULTRASONIC EQUIPMENT; ULTRASONICS; VEGETABLES;

DRYING;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84870552969     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.05.010     Document Type: Article

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