4.6 Article

Influence of Freezing Parameters on the Formation of Internal Porous Structure and Its Impact on Freeze-Drying Kinetics

Related references

Note: Only part of the references are listed.
Proceedings Paper Agricultural Economics & Policy

Effect of freezing with temperature fluctuations on microstructure and dissolution behavior of freeze-dried high solid systems

N. Malik et al.

PROCEEDINGS OF 1ST INTERNATIONAL CONFERENCE ON SUSTAINABLE ENERGY AND RESOURCE USE IN FOOD CHAINS (ICFES 2017), INCLUDING SYMPOSIUM ON HEAT RECOVERY AND EFFICIENT CONVERSION AND UTILISATION OF WASTE HEAT (2017)

Article Food Science & Technology

Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing

F. L. Moreno et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Review Food Science & Technology

Mechanisms of Ice Crystallization in Ice Cream Production

K. L. K. Cook et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Review Food Science & Technology

Glass Transition Temperature and Its Relevance in Food Processing

Yrjoe H. Roos

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1 (2010)

Review Food Science & Technology

Ice Morphology: Fundamentals and Technological Applications in Foods

Guillermo Petzold et al.

FOOD BIOPHYSICS (2009)

Article Engineering, Chemical

Ice crystallization in a scraped surface freezer

E. M. Drewett et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Food Science & Technology

Effect of coffee physical structure on volatile release

M Anese et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)

Article Biotechnology & Applied Microbiology

An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts

JM Pardo et al.

FOOD AND BIOPRODUCTS PROCESSING (2002)

Article Thermodynamics

Mass transfer within the gas-phase of porous media

W Kast et al.

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2000)