Freeze-drying rates of apple and potato tissue
The influence of freezing rate, rate of heat input and drying chamber pressure on freeze-drying rate was studied to determine the thermal and physical properties of MacIntosh apple and Netted Gem potato tissue. The samples were frozen either by immersion in dry ice and ethanol (fast frozen) or by p...
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| Language: | English |
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University of British Columbia
2011
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| Online Access: | http://hdl.handle.net/2429/37238 |