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Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties

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Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties

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Ünlüeroğlugil, Ö.; Yüksel, H.; Çalışkan Koç, G.; Dirim, S. (2018). Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1293-1300. https://doi.org/10.4995/IDS2018.2018.7469

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/116813

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Title: Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties
Author:
Issued date:
Abstract:
[EN] This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Quince , Freeze-drying , Maltodextrin , Powder properties
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7469
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7469
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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