ShareA response surface methodology approach to the optimization of controlled low-temperature vacuum dehydration.
Author(s) : KING V. A. E., ZALL R. R.
Type of article: Article
Summary
Mathematical modelling of the process for defining the optimum conditions of vacuum dehydration. Tests are carried out on a model system based on gelatine-microcrystalline cellulose. Influence of temperature, solid concentration and sampling thickness.
Details
- Original title: A response surface methodology approach to the optimization of controlled low-temperature vacuum dehydration.
- Record ID : 1993-1429
- Languages: English
- Source: Food Res. int. - vol. 25 - n. 1
- Publication date: 1992
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Indexing
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Themes:
Food engineering;
Irradiation and other preservation processes - Keywords: Food; Calculation; Vacuum; Optimization; Modelling; Dehydration
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