DEHYDRATION OF CHEESE BY HOT AIR, MICROWAVE AND FREEZE-DRYING

The objective of this work was to study the dehydration of skim cheese through different methods, in particular by hot air, microwave and freeze-drying, in order to assess which of these methods would be more suitable for the development of a new product (cheese snack). For the three processes of de...

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書誌詳細

出版年:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
主要な著者:	ANA RITA C. PINHO, FERNANDA R. ASSIS, ANA PAULA PERES, MANUELA E. PINTADO, ALCINA M. M. B. MORAIS
フォーマット:	論文
言語:	英語
出版事項:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2017-12-01
主題:	air temperature ash drying time lipids microwave power protein water activity
オンライン･アクセス:	http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201704&vol=4&aid=4641