Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maya Nakabayashi"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 6, Iss , Pp 100231- (2021)
Sliced fruits (apple and kiwi) were dried under atmospheric freeze-drying (AFD) and/or low-temperature drying (LTD) conditions, and the drying kinetics, resultant degree of shrinkage, and vitamin C retention were evaluated. The air temperature progra
Externí odkaz:
https://doaj.org/article/323eeee5f2564339aba88bb150a2bd6c
Autor:
Kyuya Nakagawa, Maya Nakabayashi, Pramote Khuwijitjaru, Busarakorn Mahayothee, Koichi Nishimura, Toshiko Yasunobu
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea40867facef48801c736af9a236d05e
https://doi.org/10.3136/nskkk.nskkk-d-23-00043
https://doi.org/10.3136/nskkk.nskkk-d-23-00043
Publikováno v:
Food Science and Technology Research. 27:559-565
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::486a9cf95b121eee6e23337dacf83295
https://doi.org/10.3136/fstr.27.559
https://doi.org/10.3136/fstr.27.559
Publikováno v:
Chemical Engineering Research and Design. 163:12-20
A mathematical model based on mass and heat balance equations was developed for simulating atmospheric freeze-drying of food products. When fresh fruit slices are freeze-dried at temperatures far above the glass transition temperature, structural def
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1db4ac7f74e81b2aed21e66536a8657
https://doi.org/10.1016/j.cherd.2020.08.017
https://doi.org/10.1016/j.cherd.2020.08.017
Publikováno v:
Journal of Agriculture and Food Research, Vol 6, Iss, Pp 100231-(2021)
Sliced fruits (apple and kiwi) were dried under atmospheric freeze-drying (AFD) and/or low-temperature drying (LTD) conditions, and the drying kinetics, resultant degree of shrinkage, and vitamin C retention were evaluated. The air temperature progra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5714b7132b77dfda140ca37db2f4982e
https://doi.org/10.1016/j.jafr.2021.100231
https://doi.org/10.1016/j.jafr.2021.100231
Publikováno v:
Food Science & Technology Research; 2021, Vol. 27 Issue 4, p559-565, 7p