ShareNew development in foaming and freezing of extract for freeze-dried coffee.
Author(s) : DITHMER L.
Summary
Highlighting the effects of freezing temperature, liquid-phase coffee-extract agitation, degree of foaming, freezing time and freeze-drying pressure on the colour of freeze-dried coffee. Description of a new freeze-drying process during which nitrogen is added before freezing.
Details
- Original title: New development in foaming and freezing of extract for freeze-dried coffee.
- Record ID : 1996-3110
- Languages: English
- Publication date: 1995/04/09
- Source: Source: C. R. Colloq. sci. int. Café, Kyoto, ASIC
vol. 1; 463-469; 2 ref.
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Reverse osmosis; Nitrogen; Freeze-drying; Coffee; Quality; Filtration; Development; Colour; Freezing; Concentration
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- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Transp. Phenom., Elsevier - vol. 1
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- Author(s) : BRONNUM-HANSEN K., FLINK J. M.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 5
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- Languages : French
- Source: LSA - n. 937
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- Author(s) : BEKE G.
- Date : 1987/08/02
- Languages : English
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