Rehydration kinetics of freeze-dried carrots
نویسندگان
چکیده
a Laboratory of Biophysics and Wageningen NMR Centre, Department of Agrotechnology & Food Sciences, Wageningen University, Dreijenlaan 3, P.O. Box 8128, NL-6700 ET Wageningen, The Netherlands b Unilever Research and Development Vlaardingen, Olivier van Noortlaan, P.O. Box 114, NL-3130 AC Vlaardingen, The Netherlands c Quantitative Imaging Group, Department of Imaging Science & Technology, Delft University of Technology, Lorentzweg 1, NL-2628 CJ Delft, The Netherlands d Laboratory of Food Process Engineering, Department of Agrotechnology & Food Sciences, Wageningen University, Bomenweg 2, P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands
منابع مشابه
Scandinavian Workshop on Imaging Food Quality 2011 Quantification of Microstructures in Freeze-dried Carrots Using Μct
The characterization of the microstructures of freeze-dried food products determines the speed of and the properties after rehydration. The pore size distribution is an important characteristic of such textures. Spatial homogeneity and the orientation of voids and cracks inside the samples are studied.
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