Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems
Freeze-drying has been associated with high quality hydrocolloid-based products such as coffee. However, it is an expensive technique, and one way to reduce energy and water use is by drying concentrated systems. Controlling the ice crystal formation is important to produce final dried materials wit...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/5060/1/AJ%202020%20%2874%29.pdf http://eprints.uthm.edu.my/5060/ https://doi.org/10.1016/j.foodhyd.2018.05.008 |
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