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THE PROPERTIES, TEXTURE AND RELATED PROBLEMS OF FREEZE-DRIED PRODUCTS.

Author(s) : MALTINI E.

Type of article: Article

Summary

THE REPORT EXAMINES THE RELATIONS EXISTING BETWEEN THE CHARACTERISTICS OF FLUID FOODS, PROCESSING PARAMETERS DURING FREEZE-DRYING AND THE PROPERTIES OF THE RESULTANT SOLUBLE FOOD. THERE IS A RELATION BETWEEN THE TEXTURAL CHARACTERISTICS THAT FROZEN FLUID FOODS ASSUME AS A CONSEQUENCE OF THEIR NATURE, THE METHOD OF FREEZING, THE LOWEST TEMPERATURE ATTAINED AND CONDITIONS DURING SUBLIMATION OF THE MOISTURE IN THE PRODUCT. THE RESULTING POROUS TEXTURE AFTER FREEZE-DRYING IS EXAMINED AS A FUNCTION OF THE PROPERTIES OF THE DRIED PRODUCT.

Details

  • Original title: THE PROPERTIES, TEXTURE AND RELATED PROBLEMS OF FREEZE-DRIED PRODUCTS.
  • Record ID : 1982-2130
  • Languages: English
  • Source: Ann. IVTPA - vol. 11
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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