Microwave-assisted freeze drying of foamed fruit pulps
Seiten
2020
Dr. Hut (Verlag)
978-3-8439-4640-7 (ISBN)
Dr. Hut (Verlag)
978-3-8439-4640-7 (ISBN)
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Freeze drying of whole fruits takes a long time and results in sensorially unattractive quality. Instead, fruits were macerated to produce pulps. Fruit pulps were converted into foams stabilized by hydrocolloids (protein-polysaccharide) and drying process enhanced by microwave heating was applied. Both the foam structure as well the vacuum microwave drying process led to a tremendous acceleration of water removal due to faster heat and mass transfer. The stabilization of foamed pulp was preserved throughout the process so that a new product concept result from this research.
| Erscheinungsdatum | 06.01.2021 |
|---|---|
| Reihe/Serie | Lebensmitteltechnologie |
| Verlagsort | München |
| Sprache | englisch |
| Maße | 148 x 210 mm |
| Gewicht | 408 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | Fruit foam • Microwave freeze drying • Plant protein |
| ISBN-10 | 3-8439-4640-X / 384394640X |
| ISBN-13 | 978-3-8439-4640-7 / 9783843946407 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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