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Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

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Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

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Moraga Ballesteros, G.; Talens Oliag, P.; Moraga Ballesteros, MJ.; Martínez Navarrete, N. (2011). Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices. Journal of Food Engineering. 106(3):212-219. doi:10.1016/j.jfoodeng.2011.05.009

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Title: Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and ...[+]
Subjects: CIELab color co-ordinates , Critical water content-critical water activity , Glassy-rubbery state , Mechanical puncture test , Translucency , Water adsorption , CIELAB color , Adsorption , Chemical contamination , Fruits , Glass , Glass transition , Mechanical properties , Optical properties , Water content , Malus x domestica
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.05.009
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2011.05.009
Type: Artículo

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