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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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dc.contributor.author Ünlüeroğlugil, Özle es_ES
dc.contributor.author Yüksel, Hira es_ES
dc.contributor.author Çalışkan Koç, Gülşah es_ES
dc.contributor.author Dirim, Safiye es_ES
dc.date.accessioned 2019-02-18T07:11:11Z
dc.date.available 2019-02-18T07:11:11Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116813
dc.description.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 and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Quince es_ES
dc.subject Freeze-drying es_ES
dc.subject Maltodextrin es_ES
dc.subject Powder properties es_ES
dc.title Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7469
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7469 es_ES
dc.description.upvformatpinicio 1293 es_ES
dc.description.upvformatpfin 1300 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7469 es_ES


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