Glass transition temperature and its relevance in food processing
YH Roos - Annual review of food science and technology, 2010 - annualreviews.org
Amorphous, noncrystalline solids are typical of low water content and frozen foods. Solids in
these foods, eg, confectionary, dehydrated foods, cereal foods, and frozen foods, often form …
these foods, eg, confectionary, dehydrated foods, cereal foods, and frozen foods, often form …
Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review
S Mahato, Z Zhu, DW Sun - Trends in Food Science & Technology, 2019 - Elsevier
Background Stability of food is a great challenge that encompasses the interaction among
the constituents, processing conditions and thermal history. The frozen storage of food …
the constituents, processing conditions and thermal history. The frozen storage of food …
Food dehydration
The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced ship** weights. The quality of a food product is …
packaging requirements and reduced ship** weights. The quality of a food product is …
[BOOK][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Water sorption isotherms and glass transition temperature of spray dried tomato pulp
Adsorption isotherms of tomato pulp spray dried in dehumidified air were determined at six
temperatures between 20 and 70° C using a gravimetric technique. The data obtained were …
temperatures between 20 and 70° C using a gravimetric technique. The data obtained were …
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
AL Gabas, VRN Telis, PJA Sobral… - Journal of food …, 2007 - Elsevier
Moisture equilibrium data of pineapple pulp (PP) powders with and without additives–18%
maltodextrin (MD) or 18% gum Arabic (GA)–were determined at 20, 30, 40 and 50° C by …
maltodextrin (MD) or 18% gum Arabic (GA)–were determined at 20, 30, 40 and 50° C by …
[HTML][HTML] Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice
RV Tonon, AF Baroni, C Brabet, O Gibert… - Journal of food …, 2009 - Elsevier
Sorption isotherms and glass transition temperature (Tg) of powdered açai juice were
evaluated in this work. Powders were produced by spray drying using different materials as …
evaluated in this work. Powders were produced by spray drying using different materials as …
[BOOK][B] Handbook of frozen food processing and packaging
DW Sun - 2005 - taylorfrancis.com
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …
consumers is due primarily to the variety they offer and their ability to retain a high standard …
Technical aspects in freeze-drying of foods
X Duan, X Yang, G Ren, Y Pang, L Liu, Y Liu - Drying Technology, 2016 - Taylor & Francis
Drying is a widespread concept in the food industry, typically used to convert a surplus crop
into a shelf-stable commodity. With advancement of technology, however, there is interest in …
into a shelf-stable commodity. With advancement of technology, however, there is interest in …
Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material
Q Shi, Z Fang, B Bhandari - Drying Technology, 2013 - Taylor & Francis
The efficiency of two drying carriers, namely whey protein isolate (WPI) and maltodextrin
(MD), alone or in combination, was evaluated during spray-drying of honey. No powder was …
(MD), alone or in combination, was evaluated during spray-drying of honey. No powder was …