New Evidences Derived from a Consecutive Reaction Model for the Maillard Reaction in Foods: Optimum Drying Operation of a Leek
The Maillard reaction in foods has been studied by using a computer simulation technique. As a typical model system, the dehydration process of an ordinary leek was effectively used to demonstrate an optimum drying operation. The Maillard reaction rate of the leek has been measured as a color change...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2012-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/7367 |