Implication of glass transition for the drying and stability of dried foods
作者： B.R Bhandari , T Howes
DOI: 10.1016/S0260-8774(99)00039-4
关键词: Chromatography 、 Chemistry 、 Crystallization 、 Glass transition 、 Browning 、 Economies of agglomeration 、 Chemical engineering 、 Food technology 、 Caking 、 Matrix (chemical analysis) 、 Amorphous solid
摘要: … , and drying conditions, the surface of the drying droplets may … The index values were calculated so that when Y < 1 drying … -rich dried product like fruit pieces or whole fruits such as …
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