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Document type:
Zeitschriftenaufsatz 
Author(s):
Ozcelik, M.; Ambros, S.; Heigl, A.; Dachmann, E.; Kulozik, U. 
Title:
Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree 
Abstract:
In this study, foamed raspberry puree was dried by microwave-assisted freeze drying (MWFD). The combined use of microwaves and a foamed structure was intended to accelerate the drying process, while creating an innovative product structure with intense aroma impact for consumption as a snack. The influence of potato protein as foaming agent, maltodextrin as foam stabilizer and microwave (MW) power on the drying characteristics of raspberry foams during MWFD was investigated. Conventional freeze...    »
 
Keywords:
drying kinetics; Freeze-drying; Maltodextrin; Microwave freeze drying; Potato protein; Raspberry foam 
Journal title:
Journal of Food Engineering 
Year:
2019 
Journal volume:
240 
Pages contribution:
83--91