Thermodynamic properties, kinetics and adsorption mechanisms of Swiss cheese bioaroma powder

Powder Technology

Volumn 272, Issue , 2015, Pages 181-188

  Silva, Eric Keven ^a   Borges, Soraia Vilela ^a   da Costa, Joyce Maria Gomes ^a   Queiroz, Fabiana ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Isokinetic compensation; Maltodextrin; Spray drying

Indexed keywords

ENTHALPY; ENTROPY; MOISTURE; POLYSACCHARIDES; SPRAY DRYING;

ADSORPTION MECHANISM; ADSORPTION PHENOMENA; ENCAPSULATION PROCESS; ENTHALPY-ENTROPY COMPENSATION; EQUILIBRIUM PHASIS; MALTODEXTRINS; STABILITY CONDITION; WATER VAPOR ADSORPTION;

GAS ADSORPTION;

MALTODEXTRIN; STARCH; WATER;

ADSORPTION KINETICS; ARTICLE; CHEESE; ENCAPSULATION; ENTHALPY; ENTROPY; FOOD ANALYSIS; FOOD STORAGE; MOISTURE; POWDER; SPRAY DRYING; SWISS CHEESE BIOAROMA POWDER; TEMPERATURE; THERMODYNAMICS; WATER VAPOR;

EID: 84919608229     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2014.12.002     Document Type: Article

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