Wlasciwosci fizyczne suszonej sublimacyjnie zywnosci

• Autorzy: Woznica A , Lenart A

Warianty tytułu

EN

Physical properties of freeze-dried food

• Języki publikacji: PL

Abstrakty

PL

Wzrost zainteresowania żywnością przetworzoną sprzyja opracowywaniu nowych technologii, które pozwalają na otrzymanie produktów zachowujących w jak największym stopniu cenne właściwości surowca. W ostatnim czasie coraz więcej uwagi poświęca się procesowi liofilizacji.

EN

The recent increase of interest in processed food benefits the course of developing these new technologies that allow to sustain as many valuable properties of raw materials in the final product as possible. In the last few years especially the growing concern in freeze-drying has been noticed.

Słowa kluczowe

PL

barwa; temperatura przemiany szklistej; zywnosc suszona; kruchosc; objetosc; suszenie sublimacyjne; wlasciwosci fizyczne; rehydracja; liofilizacja; odwadnianie osmotyczne; owoce

• Wydawca: -
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2005
• Tom: 15-16
• Numer: 1
• Opis fizyczny: s.17-20,bibliogr.

Twórcy

autor

Woznica A

• Wydział Technologii Żywności, Szkola Glowna Gospodarstwa Wiejskiego, Warszawa

autor

Lenart A

• Wydział Technologii Żywności, Szkola Glowna Gospodarstwa Wiejskiego, Warszawa

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