Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures

• Main Authors: Malik, N., Muttakin, S., Lopez-Quiroga, E., Watson, N.J., Fryer, P.J., Bakalis, S., Gouseti, O.
• Format: Article
• Language: English
• Published: Elsevier 2020
• Subjects: T Technology (General); TP368-456 Food processing and manufacture
• Online Access: http://eprints.uthm.edu.my/5085/1/AJ%202020%20%2885%29.pdf; http://eprints.uthm.edu.my/5085/; https://doi.org/10.1016/j.foodhyd.2020.105712

Freeze-drying is an energy intensive unit operation used for the production of dehydrated foods, such as instant coffee and dried fruits, and results in high sensorial, nutritional and reconstitution properties of the final products. Understanding the relationships between operating conditions and p...