HIGHLIGHTS
- who: Valentina Prosapio from the School of Chemical and Engineering, University of Birmingham, Birmingham , TT, UK have published the paper: Freeze-Drying Technology in Foods, in the Journal: (JOURNAL) of 13/07/2020
SUMMARY
Foods 2020, 9, 920 2 of 3 at pH 2.5 showed the fastest drying rate, whereas gels at pH 4 showed the slowest rate. For natural pH samples (5.2), the Page model provided the most accurate description of freeze-drying kinetics, whereas the Wang and Singh model predicted more accurately the kinetics at pH 4 and 2 . . .
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