Experimental and computational evaluation of the degree of micro-collapse formations in freeze-dried cakes
Author:
Affiliation:
1. Faculty of Engineering, Department of Chemical Engineering, Kyoto University, Kyoto, Japan
Funder
Japan Society for the Promotion of Science Grant-in-Aid for Scientific Research
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2094945
Reference38 articles.
1. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
2. ‘Collapse’, a structural transition in freeze dried carbohydrates
3. The collapse temperature in freeze drying: Dependence on measurement methodology and rate of water removal from the glassy phase
4. Glass Transition Temperature and Its Relevance in Food Processing
5. Freeze-Dry Microscopy of Protein/Sugar Mixtures: Drying Behavior, Interpretation of Collapse Temperatures and a Comparison to Corresponding Glass Transition Data
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