ShareFunctional properties of vacuum-dried, freeze-dried and spray-dried porcine blood plasma.
Author(s) : CHINPARHAST N., JANTAWAT P., KRISTAVEE D.
Type of article: Article
Summary
Freeze-drying at sublimation temperatures of 32 and 38 deg C produced the best results. Vacuum-dried plasma had better solubility, water-binding capacity and emulsifying capacity when it is dehydrated at 60 deg C, in comparison to 70 or 80 deg C. Temperatures of 180-190 deg C during atomization drying ensure greater solubility in proteins, in comparison with lower temperatures.
Details
- Original title: Functional properties of vacuum-dried, freeze-dried and spray-dried porcine blood plasma.
- Record ID : 1997-1822
- Languages: English
- Source: ASEAN Food J. - vol. 10 - n. 1
- Publication date: 1995
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