Freeze-Drying Technology in Foods

Freeze-Drying Technology in Foods

Freeze-drying (or lyophilisation) is a drying method, largely employed in the food industry [...]

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Veröffentlicht in:Foods 2020-07, Vol.9 (7), p.920, Article 920
Hauptverfasser: Prosapio, Valentina, Lopez-Quiroga, Estefania
Format: Artikel
Sprache:eng
Schlagworte:
Abrasion
Antioxidants
Ascorbic acid
Blanching
Blueberries
Carbon dioxide
Carotene
Conflicts of interest
Cultivars
Cutting parameters
Esters
Foaming
Food
Food plants
Food preservation
Food processing
Food quality
Food science
Food Science & Technology
Food technology
Freeze drying
Freezing
Fruits
Granulation
Infrared radiation
Life Sciences & Biomedicine
Mass transfer
Mechanical properties
Microholes
microstructure
Microwaves
modelling
Moisture content
Optimization
Phenols
Piercing
Plant-based foods
Porosity
process design
Product quality
rehydration
Science & Technology
Skin resistance
Submerging
Water content
β-Carotene
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Beschreibung
Zusammenfassung:Freeze-drying (or lyophilisation) is a drying method, largely employed in the food industry [...]
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9070920