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Convective drying of foods
(CRC Press - Taylor & Francis Group, 2009)
Preserving food and agricultural products via air drying has been utilized worldwide for centuries. At present, there is still increasing demand for high-quality shelf-stable dried food products, especially fruits and ...
Liofilização aplicada a produtos cárneos avícolas
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2016-06-17)
Freeze drying process removes frozen water from a material through sublimation of ice under vacuum at low temperatures. The aim of this work was to add value to foot of chiken using the freeze drying process and evaluate ...
The Effects of Non-Equilibrium States and Storage Conditions on Glass Transitions in Food
(2016-11-28)
Food products with low water activity, dried, or frozen, are usually stored at non-equilibrium states, in which long-term stability cannot be assured. Changes in the storage conditions, including temperature and relative ...
Diffusive model with shrinkage in the thin-layer drying of fish muscles
(Taylor & Francis IncPhiladelphiaEUA, 2006)
Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
(Chiriotti Editori, 2010-01-01)
Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher ...
Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
(Chiriotti Editori, 2010-01-01)
Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher ...
Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder
(2010-01-01)
Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50°C. The spray-dryer gave a dry product with a higher adsorption ...
Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: a contribution to the validation of low water activity foods processing interventions
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2020-09)
On the influence of glass transition on shrinkage in convective drying of fruits: A case study of banana drying
(Taylor & Francis IncPhiladelphiaEUA, 2007)