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dc.contributor.authorTolstorebrov, Ignat
dc.contributor.authorEikevik, Trygve Magne
dc.contributor.authorPetrova, Inna
dc.contributor.authorBantle, Michael
dc.date.accessioned2019-04-23T09:02:46Z
dc.date.available2019-04-23T09:02:46Z
dc.date.created2019-01-23T16:07:50Z
dc.date.issued2018
dc.identifier.isbn978-84-9048-688-7
dc.identifier.urihttp://hdl.handle.net/11250/2595000
dc.description.abstractThermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, incipient point of ice melting and freezing point. The ice content and amount of unfrozen water was detected by analysis of the melting peak. The ice content reduction in the product was predicted for different moisture contents and temperatures for atmospheric freeze-drying process.nb_NO
dc.language.isoengnb_NO
dc.publisherEditorial Universitat Politecnica de Valencianb_NO
dc.relation.ispartofIDS'2018 : 21st International Drying Symposium - Proceedings
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleDescription of atmospheric freeze-drying of brown seaweeds (Saccherina Latissima) with respect to thermal properties and phase transitionnb_NO
dc.typeChapternb_NO
dc.description.versionpublishedVersionnb_NO
dc.identifier.cristin1663935
dc.relation.projectNorges forskningsråd: 247220nb_NO
dc.description.localcodeThis work is licensed under a Creative Commons License Attribution-NonComercial-NoDerivatives 4.0 International.nb_NO
cristin.unitcode194,64,25,0
cristin.unitnameInstitutt for energi- og prosessteknikk
cristin.ispublishedtrue
cristin.fulltextoriginal


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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