FREEZE-DRYING KINETICS FOR DIFFERENT TYPES OF FOOD PRODUCTS
This study presents the experimental data and the analysis of freeze-drying kinetics of three types of frozen food products: leaves of spinach and watercress, yeast suspension and pre-boiled wet rice. The effective diffusion coefficients for each product during dehydration are determined by applyin...
| Published in: | Studia Universitatis Babes-Bolyai Chemia |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Babes-Bolyai University
2015-03-01
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| Subjects: | |
| Online Access: | https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8412 |