Evaluation of the stability of the storage of selected fruit and vegetables freeze-dried powder based on the characteristics of the sorption properties
A BET equation was used to mathematically interpret the course of water vapor sorption isotherms. Sorption isotherms of tested samples of lyophilisates in powder were characterized The aim of the study was the analysis of the storage stability of selected freeze-dried vegetables and fruit powders ba...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Gdynia Maritime University
2019-03-01
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| Series: | Scientific Journal of Gdynia Maritime University |
| Subjects: | |
| Online Access: | https://ojs.umg.edu.pl/index.php/sjgmu/article/view/5 |