KINETICS OF WATER VAPOR SORPTION IN A MODEL FREEZE-DRIED FOOD

被引：10

作者：

BLUESTEIN, PM

LABUZA, TP

机构：

来源：

关键词：

D O I：

10.1002/aic.690180407

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：706 / +

页数：1

共 30 条

[1] [Anonymous], 1968, INGENIEUR
[2] ARMSTRONG AA, 1966, MAKROMOLEKUL CHEM, V90, P145
[3] ARMSTRONG AA, 1966, MAKROMOLEKUL CHEM, V95, P78
[4] BATTISTA OA, 1965, J POLYMER SCI C, V9, P135
[5] POROSITY OF FOOD PRODUCTS - SURFACE AREAS AND DENSITIES OF FREEZE-DRIED FOODS
BERLIN, E
KLIMAN, PG
PALLANSC.MJ
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (01) : 15 - &
[6] EFFECT OF WATER VAPOR SORPTION ON POROSITY OF DEHYDRATED DAIRY PRODUCTS
BERLIN, E
ANDERSON, BA
PALLANSC.MJ
[J]. JOURNAL OF DAIRY SCIENCE, 1968, 51 (05) : 668 - &
[7] INFLUENCE OF DRYING METHODS ON DENSITY AND POROSITY OF MILK POWDER GRANULES
BERLIN, E
PALLANSCH, MJ
[J]. JOURNAL OF DAIRY SCIENCE, 1963, 46 (08) : 780 - &
[8] BLUESTEIN PM, 1971, THESIS MASS I TECHNO
[9] CRANK J, 1956, MATHEMATICS DIFFUSIO
[10] GUNN RD, 1967, THESIS U CA