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- Ozcelik, M.; Ambros, S.; Heigl, A.; Dachmann, E.; Kulozik, U.
- Journal of food engineering 2019 v.240 pp. 83-91
- mass transfer, etc ; bubbles; foams; freeze drying; fruit growing; fruit puree; hydrocolloids; maltodextrins; microwave radiation; microwave treatment; odors; potato protein; protein content; raspberries; stabilizers; temperature; water vapor; Show all 17 Subjects
- ... In this study, foamed raspberry puree was dried by microwave-assisted freeze drying (MWFD). The combined use of microwaves and a foamed structure was intended to accelerate the drying process, while creating an innovative product structure with intense aroma impact for consumption as a snack. The influence of potato protein as foaming agent, maltodextrin as foam stabilizer and microwave (MW) power ...