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Technical aspects in freeze-drying of foods

Published:2015-10-30 Issue:11 Volume:34 Page:1271-1285
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Duan Xu,Yang Xiaotong,Ren Guangyue,Pang Yuqi,Liu Lili,Liu Yunhong

Funder

the National Natural Science Foundation of China

China Scholarship Council

Program for Science and Technology Innovation Talents in Universities of Henan Province

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1099545

Reference99 articles.

1. Trends in Modeling and Sensing Approaches for Drying Control

2. Novel Drying Techniques for the Food Industry

3. Novel Concepts in Microwave Drying of Foods

4. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

5. Energy Performance of Convective Dryers

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2. A critical review on drying of food materials: Recent progress and key challenges;International Communications in Heat and Mass Transfer;2024-11

3. Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast—A Comparative Study of Convective and Freeze-Drying Methods;Foods;2024-09-08

4. Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products;Foods;2024-08-23

5. The Effect of Storage Time and Temperature on Quality Changes in Freeze-Dried Snacks Obtained with Fruit Pomace and Pectin Powders as a Sustainable Approach for New Product Development;Sustainability;2024-06-02

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