Structural collapse of plant materials during freeze-drying

dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Anglea, SA	en
dc.contributor.author	Karel, M	en
dc.date.accessioned	2014-06-06T06:43:03Z
dc.date.available	2014-06-06T06:43:03Z
dc.date.issued	1996	en
dc.identifier.issn	03684466	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/981
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0030290023&partnerID=40&md5=86f8daaf2817d608f3124fdb7372d218	en
dc.subject	Apple	en
dc.subject	Celery	en
dc.subject	Glass transition	en
dc.subject	Plasticize	en
dc.subject	Potato	en
dc.subject.other	Dehydration	en
dc.subject.other	Glass transition	en
dc.subject.other	Low temperature drying	en
dc.subject.other	Pressure effects	en
dc.subject.other	Thermal effects	en
dc.subject.other	Freeze drying	en
dc.subject.other	Osmotic dehydration	en
dc.subject.other	Plasticization	en
dc.subject.other	Food processing	en
dc.title	Structural collapse of plant materials during freeze-drying	en
heal.type	journalArticle	en
heal.publicationDate	1996	en
heal.abstract	Structural collapse of plant materials, which affects quality of foods, was studied. Fresh and osmotically dehydrated plant materials were freeze-dried at several chamber pressures, to achieve initial sample temperatures that were below (-55°C), near (-45°C), or above (-28°C) their glass transition temperature (Tg = -45°C). Freeze-drying at -55°C resulted in products retaining their original volume. When the initial sample temperature was increased above Tg, the resulting freeze-dried samples collapsed. When the initial sample temperature was increased above the temperature of ice melting (T′m), the samples collapsed further. © 1996 Akadémiai Kiadó.	en
heal.journalName	Journal of Thermal Analysis	en
dc.identifier.issue	5	en
dc.identifier.volume	47	en
dc.identifier.spage	1451	en
dc.identifier.epage	1461	en