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Titel:

Irreversible thermochromic ink in the identification of over- and under-processed product segments in microwave-assisted freeze drying

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Kalinke, Isabel; Kulozik, Ulrich
Abstract:
The formation of over- and under-processed product regions is an inherent drawback of microwave-assisted freeze drying (MWFD) of food attributed to the inhomogeneity of microwave energy distribution. To overcome limitations in the investigation of inhomogeneity effects, the scope of this study was the development and validation of a new method using an irreversible thermochromic colour-component (ITC) with a particular colour intensity profile as a function of temperature (40--70 ◦C). For valida...     »
Stichworte:
Inhomogeneity/uniformity; Method development; Microwave-assisted freeze drying; Temperature distribution; Thermochromic colour
Dewey Dezimalklassifikation:
050 Zeitschriften, fortlaufende Sammelwerke
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2023
Band / Volume:
349
Quartal:
1. Quartal
Monat:
Mar
Seitenangaben Beitrag:
111470
Volltext / DOI:
doi:10.1016/j.jfoodeng.2023.111470
Print-ISSN:
02608774
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