Modulation of ice crystal formation behavior in pectin-sucrose hydrogel by freezing temperature: Effect on ice crystal morphology and drying properties

Author:

Ma Youchuan12,Bi Jinfeng2ORCID,Yi Jianyong2ORCID,Feng Shuhan2,Peng Jian3,Zou Shaoqiang4,Guo Shusong4,Wu Zhonghua1

Affiliation:

1. College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China

2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China

3. Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China

4. Fujian Lixing Foods Co., Ltd, Zhangzhou, China

Funder

Key-Area Research and Development Program of Guangdong Province

Tianjin Research Innovation Project for Postgraduate Students

Research Group Construction Project of Guangdong Academy of Agricultural Sciences

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

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