The impact of freeze-drying on microstructure and rehydration properties of carrot

By Natalia Homan, M. Witek, Arno Duijster, Gerard van Dalen, J. Duynhoven. 2012

170 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/36aa5e931d24749cff91cadeb57c24f848c9dc68

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Thijs Defraeye

In Mechanics of Materials

1. Thijs Defraeye

Citations in the corpus

• Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review (2020, background): “[19] reported the impact of freezing conditions, such as drying at a very low temperature (−196 ◦C) as compared to a slightly low temperature (−28 ◦C) to also have an effect on the microstructure of carrot apart from the freezing rate.”
• Advanced computational modelling for drying processes – A review (2014, background): “as induced by pre-treatments [11,90], can be of key importance to improve macroscopic drying behaviour and product quality [91,92].”