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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