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Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Keywords:
Inhomogeneity/uniformity; Method development; Microwave-assisted freeze drying; Temperature distribution; Thermochromic colour
Dewey Decimal Classification:
050 Zeitschriften, fortlaufende Sammelwerke
Journal title:
Journal of Food Engineering
Year:
2023
Journal volume:
349
Quarter:
1. Quartal
Month:
Mar
Pages contribution:
111470
Fulltext / DOI:
doi:10.1016/j.jfoodeng.2023.111470
Print-ISSN:
02608774
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