Freeze‐drying of foodstuffs
Freeze‐drying of foodstuffs
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DOI：
10.1080/10408397009527107
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发表时间：
1970-09
影响因子：
10.2
通讯作者：
C. Judson King;T. Labuza
中科院分区：
文献类型：
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作者：
C. Judson King;T. Labuza
综述了食品冷冻干燥的最新研究和发展，重点是与冷冻干燥过程工程有关的因素。考虑的主要领域是干燥速率的物理描述和分析，加工和储存条件对产品质量的影响，改进的加工方法和质量控制。
Recent research and development concerning the freeze‐drying of foodstuffs is reviewed, with emphasis on factors relating to the engineering of freeze‐drying processes. Major areas considered are the physical description and analysis of drying rates, the influence of processing and storage conditions on product quality, improved processing approaches, and quality control.