[EN] Thermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, ...
[EN] his study discusses the influence of temperature and total moisture content on ice fraction in organic apples during atmospheric freeze-drying process. The ice formation of glass transition events were described by ...
[EN] Drying kinetics of Saccharina latissima (raw and blanched) at low temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture diffusivity coefficient varied due to temperature alterations in the range ...