ShareFORCED AIR DRYING OF PARTIALLY FREEZE-DRIED COMPRESSED CARROT BARS.
Author(s) : SCHADLE E. R., BURNS E. E., TALLEY L. J.
Type of article: Article
Summary
QUALITY PARAMETERS MEASURED WERE COLOUR, TEXTURE, REHYDRATION RATIO, CAROTENE, ASCORBIC ACID, ALPHATOCOPHEROL, AND SENSORY ACCEPTANCE. A HIGH QUALITY COMPRESSED CARROT BAR COULD BE OBTAINED BY FREEZE-DRYING TO 20-40% MOISTURE, EQUILIBRATING WITH MICROWAVE ENERGY, COMPRESSING, THEN AIR DRYING AT 333 K (60 DEG C). THE SCANNING ELECTRON MICROSCOPE PROVED USEFUL IN DELINEATING REASONS FOR DIFFERENCES IN TEXTURE AND REHYDRATION.
Details
- Original title: FORCED AIR DRYING OF PARTIALLY FREEZE-DRIED COMPRESSED CARROT BARS.
- Record ID : 1983-2424
- Languages: English
- Publication date: 1983
- Source: Source: J. Food Sci.
vol. 48; n. 1; 1983.01-02; 193-196; 2 fig.; 3 tabl.; 18 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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EFFECTS OF MICROWAVE, STEAM AND WATER BLANCHING...
- Author(s) : QUENZER N. M., BURNS E. E.
- Date : 1981
- Languages : English
View record
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PHYSICO-CHEMICAL CHARACTERISTICS OF FREEZE-DRIE...
- Author(s) : GUEGOV J.
- Date : 1984
- Languages : Bulgarian
- Source: Sci. Works - 20; 95-106; 4 tabl.; 14 ref.
View record
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FREEZE-DRYING OF CARROTS AND ONIONS PARTIALLY P...
- Author(s) : ANDREOTTI R., TOMASICCHIO M., MACCHIAVELLI L.
- Date : 1981
- Languages : Italian
- Source: Ind. Conserve - vol. 56 - n. 2
View record
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INFLUENCE DE LA LYOPHILISATION SUR LA VALEUR NU...
- Author(s) : FORTIN C.
- Date : 1990
- Languages : French
- Source: Rev. fr. Diét. - vol. 34 - n. 133
View record
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EFFECT OF SELECTED PLASTICIZATION TREATMENTS AN...
- Author(s) : GREAVES D. W., RAHMAN A. R., BURNS E. E.
- Date : 1982
- Languages : English
View record