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Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model

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Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model

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Hashimoto, A.; Suehara, K.; Kameoka, T.; Kawamura, K. (2018). Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 795-802. https://doi.org/10.4995/IDS2018.2018.7461

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/118659

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Title: Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model
Author: Hashimoto, Atsushi Suehara, Ken-ichiro Kameoka, Takaharu Kawamura, Kazuhiko
Issued date:
Abstract:
[EN] By combining vacuum freeze drying combined with high-frequency dielectric and/or infrared heating, the drying time for frozen gels containing 1% agar with sucrose or sodium chloride was successfully shorten, and the ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Freeze drying , Electromagnetic wave heating , Food model , Sucrose , Sodium chloride
Copyrigths: Reserva de todos los derechos
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7461
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7461
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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