Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment

Stability of many dehydrated systems is related to the formation of a glass during drying. Highly porous materials, such as those prepared by freeze-drying are susceptible to shrinkage post-drying when stored at not optimal conditions. The aim of this study was to evaluate the occurrence of structur...

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Detalles Bibliográficos
Autores principales:	Agudelo Laverde, Lina Marcela, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2013
Materias:	Dehydrated fruits Freeze-dried Glass transition Shrinkage
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_AgudeloLaverde
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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