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Sablani et al., 2002 - Google Patents

Pore formation in selected foods as a function of shelf temperature during freeze drying

Sablani et al., 2002

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Document ID
12591214355576764950
Author
Sablani S
Rahman M
Publication year
Publication venue
Drying Technology

External Links

Snippet

Porosity and density of abalone, potato, apple, and two varieties of dates were investigated as a function of shelf temperature during freeze-drying. The pore formation in food materials showed two distinct trends when shelf temperatures were maintained at constant level …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING; COUNTING
    • G06F—ELECTRICAL DIGITAL DATA PROCESSING
    • G06F17/00—Digital computing or data processing equipment or methods, specially adapted for specific functions
    • G06F17/10—Complex mathematical operations
    • G06F17/14—Fourier, Walsh or analogous domain transformations, e.g. Laplace, Hilbert, Karhunen-Loeve, transforms
    • G06F17/141—Discrete Fourier transforms

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