Osmotic dehydration and freezing as a suitable pretreatment in the process of vacuum drying kiwiberry: drying kinetics and microstructural changes

• Autorzy: Bialik M. , Wiktor A. , Witrowa-Rajchert D. , Samborska K. , Gondek E. , Findura P.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2020
• Tom: 34
• Numer: 2
• Opis fizyczny: p.265-272,fig.,ref.

Twórcy

autor

Bialik M.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Wiktor A.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Witrowa-Rajchert D.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Samborska K.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Gondek E.

• Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Findura P.

• Department of Machines and Production Biosystems, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Identyfikatory

DOI

10.31545/intagr/118859