ShareSummary
The kinetics of the loss of structure affecting retention of aromas and bulk, and capacity of rehydrating dehydrated products, are determined. The relationship between the phenomenon and temperature (or its difference from glass transition temperature) is shown. The kinetics can be defined by the Arrhenius or Williams-Landel-Ferry equations.
Details
- Original title: Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature.
- Record ID : 1996-1906
- Languages: English
- Source: Food Res. int. - vol. 28 - n. 2
- Publication date: 1995
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Structure; Glucide; Glass transition; Freeze-drying; Food; Aroma
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- Date : 1999
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- Source: Braz. J. Food Technol. - vol. 2 - n. 1-2
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