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: | Millena Ruszkowska, Paulina Kropisz, Zuzanna Wiśniewska |
---|---|
Format: | Article |
Language: | English |
Published: |
Gdynia Maritime University
2019-03-01
|
Series: | Scientific Journal of Gdynia Maritime University |
Subjects: | |
Online Access: | https://ojs.umg.edu.pl/index.php/sjgmu/article/view/5 |
Similar Items
-
Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree
by: Aslı Zungur Bastıoğlu, et al.
Published: (2016-08-01) -
Evaluation of the Quality and Stability of the Storage of Marjoram (Origanum Majorana L.) based on the Characteristics of the Sorption Properties
by: M. Ruszkowska, et al.
Published: (2017-04-01) -
Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review
by: Jianhua Yao, et al.
Published: (2023-11-01) -
The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders
by: Anna Stępień, et al.
Published: (2022-03-01) -
Dehydrated and Freeze-dried Peach Fruit: A Prolonged Shelf-life Product through Modern Drying Techniques
by: Fariborz Habibi, et al.
Published: (2024-04-01)