Pore formation in selected foods as a function of shelf temperature during freeze drying

Shyam S. Sablani*, M. Shafiur Rahman

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةمراجعة النظراء

29 اقتباسات (Scopus)

ملخص

Porosity and density of abalone, potato, apple, and two varieties of dates were investigated as a function of shelf temperature during freeze-drying. The pore formation in food materials showed two distinct trends when shelf temperatures were maintained at constant level between -45 to 15°C. The materials in a group I (i.e., abalone, potato, and brown date) showed a decreasing trend, whereas in the group II (i.e., apple and yellow date) showed an increasing trend in pore formation. The results found in this study could not be explained alone by the glass transition concept.

اللغة الأصليةEnglish
الصفحات (من إلى)1379-1391
عدد الصفحات13
دوريةDrying Technology
مستوى الصوت20
رقم الإصدار7
المعرِّفات الرقمية للأشياء
حالة النشرPublished - أغسطس 2002

ASJC Scopus subject areas

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