Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
18 (1983), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The hygroscopic behaviour of freeze dried bananas at several temperatures is presented. The adsorption isotherms were of sigmoid shape and the particle size of the freeze dried materials did not affect the general isothermal behaviour. The limits for caking were found at a water activity (aw) of about 0.33 at 38°C. The results fit the Henderson equation quite well at the four temperatures under test.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb00307.x
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