ShareCOMBINED FREEZE AND AIR DRYING.
Author(s) : POULSEN K. P., WILKINS C. K., URBANYI G.
Type of article: Book chapter
Summary
DESCRIPTION OF FREEZE-DRYING OF LEEKS. STUDY OF REHYDRATION WITH HOT WATER AT 333 K (60 DEG C), OF THE FREEZE-DRIED PRODUCT AND OF THE ORGANOLEPTIC QUALITY (FLAVOUR) OF THE REHYDRATED LEEK. THE RESULTS ARE DISCUSSED. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-252776.
Details
- Original title: COMBINED FREEZE AND AIR DRYING.
- Record ID : 1990-1318
- Languages: English
- Source: In: Food Prop. Comput.-aided Eng. Food Process. Syst., Kluwer Acad. Publ. - 1989; 231-234; 9 ref.
- Publication date: 1989
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Air; Organoleptic property; Drying; Leek; Vegetable
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- Date : 1983
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- Author(s) : QUENZER N. M., BURNS E. E.
- Date : 1981
- Languages : English
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CHARACTERIZING OF QUALITY OF QUICK FROZEN POTAT...
- Author(s) : BEKE G.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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DRYING, PACKAGING, AND STORAGE EFFECTS ON QUALI...
- Author(s) : PAAKKONEN K., MALMSTEN T., HYVONEN L.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
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Quality indicators of freeze-dried products.
- Author(s) : QUAGLIA G. B.
- Date : 1992
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 21 - n. 1
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