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Preservation of leaf protein preparations by air drying
Author(s) -
Arkcoll D. B.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740201007
Subject(s) - freeze drying , texture (cosmology) , grinding , moisture , food science , chemistry , water content , materials science , chromatography , pulp and paper industry , botany , composite material , biology , computer science , engineering , artificial intelligence , image (mathematics) , geotechnical engineering
Air‐dried leaf protein has hitherto been dark and gritty, but by drying in two stages, initially to between 20 and 30% moisture, then fine grinding before completion of air drying, a product can be made with as good an appearance and texture as that made by freeze‐drying. The keeping quality and digestibility of this material are also similar to freeze‐dried protein.