Jump to Main Content
- Castillo-Morales, M., et al. Show all 6 Authors
- Journal of food engineering 2019 v.245 pp. 65-72
- adsorption; anthocyanins; dried foods; entropy; freezing; liquids; nitrogen; onions; porosity; porous media; spray drying; storage conditions; storage quality; water activity
- ... Red onion microcapsules were produced by spray freezing into liquid cryogenic (SFLC) and spray drying (SD) and their anthocyanin contents were evaluated kinetically at different water activities (aw) at 35 °C. The spreading pressure-area isotherms were determined at 35 °C. These isotherms provide important information about the different phases of adsorbed water present in SD and SFLC capsules, wh ...