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Effect of pressurized gas freezing pre‐treatment of carrot dehydration in air flow
Author(s) -
SUAREZ C.,
VIOLLAZ P. E.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00220.x
Subject(s) - dehydration , chemistry , volumetric flow rate , diffusion , chromatography , food science , thermodynamics , biochemistry , physics
Summary The effect of pressure freezing on the rate of drying of carrots was studied. It was found that the diffusion of water in the carrots were strongly affected by pressure freezing, and that the pre‐treatment maintained its effect on the rate of drying in samples which were stored (previous to drying) for various times in a freezer at ‐ 10°C.