Structural Properties of Dried Potatoes, Mushrooms, and Strawberries as a Function of Freeze-Drying Pressure
Abstract
Abstract is not available.- Agricultural products
- Freeze drying
- Mechanical properties
- Porosity
- Structure
- Apparent density
- Differential scanning calorimeters
- Dried products
- Freeze-dried products
- Geometric characteristics
- Mercury porosimeters
- Porosity and pore size
- Process condition
- Saturated salt solution
- Structural and mechanical properties
- True density
- Universal testing machines
- Water activity
- Differential scanning calorimetry
- Drying
- Fruits
- Fungi
- Helium
- Low temperature drying
- Mathematical models
- Mercury (metal)
- Structure (composition)
- Thermodynamic properties
- Density (specific gravity)
- Agricultural products
- Freeze drying
- Mechanical properties
- Porosity
- Structure
- Apparent density
- Differential scanning calorimeters
- Dried products
- Freeze drying
- Freeze-dried products
- Geometric characteristics
- Mercury porosimeters
- Porosity and pore size
- Process condition
- Saturated salt solution
- Structural and mechanical properties
- True density
- Universal testing machines
- Water activity
- Agricultural products
- Differential scanning calorimetry
- Drying
- Fruits
- Fungi
- Helium
- Low temperature drying
- Mathematical models
- Mechanical properties
- Mercury (metal)
- Porosity
- Structure (composition)
- Thermodynamic properties
- Density (specific gravity)
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Last time updated on 03/06/2016
This paper was published in DSpace@NTUA (National Technical Univ. of Athens).
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