Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in f...
| Autores principales: | , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
ISEKI Food Association
2019
|
| Materias: | |
| Acceso en línea: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94 http://hdl.handle.net/20.500.12123/4344 https://dx.doi.org/10.7455/ijfs/2.2.2013.a6 |
Ejemplares similares: Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
- Effects of volume rate and spray pressure of an air-assisted sprayer on pesticide distribution and drift on pear prees
- Natural tannin wood extracts as a potential food ingredient in the food industry
- Diseño y evaluación de la capacidad antioxidante in vitro de una bebida en base a té verde (Camellia sin) y hierba luisa (Ensis Cymbopogon citratus Stap).
- Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
- Chapter 11 - Bioactive peptides in reformulated food
- Ecuaciones de volumen total y comercial para rebrotes de salix babylonica var. Sacramenta `Soveny Americano ́