Cite

1. Antal, T. (2013). A fagyasztás, mint előkezelés hatása a szublimációs szárítás működési idejére és a végtermék minőségére.(The effect of freezing as pre-treatment on operational time of sublimation drying and quality of final product) Élelmiszer Tudomány Technológia (Food Science Technology). 67(4).Search in Google Scholar

2. Araki, T., Sagara, Y., Abdullah, K. & Tambunan, A.H. (2001). Transport properties of cellular food materials undergoing freezedrying. Drying Technology. 19, 297-312.10.1081/DRT-100102905Search in Google Scholar

3. Beaudry, C., Raghavan, G.S.V., Ratti, C. & Rennie, T.J. (2004). Effect of four drying methods on the quality of osmotically dehydrated cranberries. Drying Technology. 22(3), 521-539.10.1081/DRT-120029999Search in Google Scholar

4. Ceballos, A.M., Giraldo, G.I. & Orrego, C.E. (2012). Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp. Journal of Food Engineering. 111, 360-365.10.1016/j.jfoodeng.2012.02.010Search in Google Scholar

5. Doymaz, I. (2009). An experimental study on drying of green apples. Drying Technology. 27, 478-485.10.1080/07373930802686065Search in Google Scholar

6. Doymaz, I. (2010). Effect of citric acid and blanching pre- treatments on drying and rehydration of Amasya red apples. Food and Bioproducts Processing. 88, 124-132.\10.1016/j.fbp.2009.09.003Search in Google Scholar

7. Eshtiaghi, M.N., Stute, R. & Knorr, D. (1994). High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes. Journal of Food Science. 59, 1168-1170.10.1111/j.1365-2621.1994.tb14668.xSearch in Google Scholar

8. Feng, H. & Tang, J. (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science. 63, 679-683.10.1111/j.1365-2621.1998.tb15811.xSearch in Google Scholar

9. Ghio, S., Barresi, A.A. & Rovero, G. (2000). A comparison of evaporate and conventional freezing prior to freeze-drying of fruits and vegetables. Institution of Chemical Engineering. 78, 187-192.Search in Google Scholar

10. Jackel, T., Dautel, K. & Ternes, W. (2008). Preserving functional properties of hen’s egg yolk during freeze-drying. Journal of Food Engineering. 87, 522-526.10.1016/j.jfoodeng.2008.01.006Search in Google Scholar

11. McLaughlin, C.P. & Magee, T.R.A. (1998). The determination of sorption isotherm and isosteric heats of sorption for potatoes. Journal of Food Engineering. 35, 267-280.10.1016/S0260-8774(98)00025-9Search in Google Scholar

12. Nail, S. & Gatlin, L. (1993). Freeze drying: Principle and practice. In Avis, A., Liebermann, A. & Lachann, I. (Eds.), Pharmaceutical dosage forms, Vol. 2. (pp. 163-333). Marcel Dekker Inc., New York.Search in Google Scholar

13. Pikal, M.J. (2007). Freeze drying. In Swarbick, J. (Ed.), Encyclopedia of Pharmaceutical (pp. 1807-1832).Technology Informa Healthcare, New York.Search in Google Scholar

14. Reyes, A., Bubnovich, V., Bustos, R., Vásquez, M., Vega, R. & Scheuermann, E. (2010). Comparative study of different process conditions of freeze drying of ‘Murtilla’ berry. Drying Technology. 28, 1416-1425.10.1080/07373937.2010.482687Search in Google Scholar

15. Rovero, G., Ghio, S. & Barresi, A.A. (2001). Development of a prototype capacitive balance for freeze-drying studies. Chemical Engineering Science. 56(11), 3575-3584.10.1016/S0009-2509(01)00025-2Search in Google Scholar

16. Tregunno, N.B. & Goff, H.D. (1996). Osmodehydrofreezing of apples: Structural and textural effects. Food Research International. 29, 471-479.10.1016/S0963-9969(96)00056-7Search in Google Scholar

17. Wang, Y., Zhang, M., Mujumdar, A.S. & Mothibe, K.J. (2012). Experimental investigation and mechanism analysis on microwave freeze drying of stem lettuce cubes in a circular conduit. Drying Technology. 30, 1377-1386. 10.1080/07373937.2012.667470Search in Google Scholar

ISSN:
2344-150X
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, other, Food Science and Technology