Benutzer: Gast  Login

Titel:

Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Ozcelik, M.; Ambros, S.; Heigl, A.; Dachmann, E.; Kulozik, U.
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...     »
Stichworte:
drying kinetics; Freeze-drying; Maltodextrin; Microwave freeze drying; Potato protein; Raspberry foam
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2019
Band / Volume:
240
Seitenangaben Beitrag:
83--91
Volltext / DOI:
doi:10.1016/j.jfoodeng.2018.07.001
 BibTeX