A Critical Review of Dehydrofreezing of Fruits and Vegetables

Food and Bioprocess Technology

Volumn 7, Issue 5, 2014, Pages 1219-1234

  James, Christian ^a   Purnell, Graham ^a   James, Stephen J ^a  

^a Food Refrigeration and Process Engineering Research Centre (FRPERC) The Grimsby Institute of Further and Higher Education (GIFHE)   (United Kingdom)

Author keywords

Drip loss; Drying; Freezing; Freezing point; Fruit; Glass transition temperature; Osmotic dehydration; Vegetables

Indexed keywords

CRYSTAL STRUCTURE; DEHYDRATION; DRYING; FOOD PRESERVATION; FRUITS; GLASS TRANSITION; VEGETABLES;

CELLULAR STRUCTURE; CRITICAL REVIEW; DRIP LOSS; EMERGING TECHNOLOGIES; FREEZING POINT; FREEZING PROCESS; FRUITS AND VEGETABLES; OSMOTIC DEHYDRATION;

FREEZING;

EID: 84897911934     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1293-y     Document Type: Review

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