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Freezing and Thawing
(Crc Press-taylor & Francis Group, 2012)
Freezing is an important operation in food preservation, for it involves millions of
tons of food per year (Pierce 2002). During freezing, ice formation begins at a temperature Tif, characteristic to each type of foodstuff, ...
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
(Elsevier, 2008-10)
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing ...
Prediction of the freezing point of multicomponent liquid refrigerant solutions
(Elsevier, 2011-05)
The freezing point is one of the most critical properties required to complete the mathematical formulation related to the transport phenomena involved in the immersion chilling and freezing (ICF) of foods. Unfortunately, ...
Microstructural changes in strawberry after freezing and thawing processes
(Elsevier Science, 2005-12)
The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated ...
Effect of Using Two Cryopreservation Methods on Viability and Fertility of Frozen Stallion Sperm
(2019-01-01)
Studies involving different methods and techniques of cryopreservation and its interactions with the conception rates in artificial insemination (AI) programs are reported in the literature. This study evaluated the sperm ...
Influência da taxa de congelamento na velocidade de sublimação durante o processo de liofilização
(Fiocruz/Instituto de Tecnologia em Imunobiológicos, 2018)
A process to concentrate coffee extract by the integration of falling film and block freeze-concentration
(Journal of Food Engineering, 2013)
A process to concentrate aqueous coffee extract by freeze concentration is proposed to achieve an industrially viable system. The techniques of falling film freeze concentration, fractionated thawing and block freeze ...
Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
(Elsevier Science, 2016-12)
The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus ...
Effect of freezing on physical properties of whey protein emulsion films
(Elsevier, 2013-06)
The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 ºC. Thickness, microstructure, water vapour ...
Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)
(Association of Food Scientists and Technologists of India, 2018-06)
The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household ...