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Description of atmoshperic freeze-drying process of organic apples using thermo-physical properties

dc.contributor.authorTolstorebrov, Ignat
dc.contributor.authorEikevik, Trygve Magne
dc.contributor.authorPetrova, Inna
dc.contributor.authorShokina, Yulia
dc.contributor.authorBantle, Michael
dc.date.accessioned2019-04-25T13:08:40Z
dc.date.available2019-04-25T13:08:40Z
dc.date.created2019-01-23T16:12:45Z
dc.date.issued2018
dc.identifier.isbn978-84-9048-688-7
dc.identifier.urihttp://hdl.handle.net/11250/2595532
dc.description.abstractThis study discusses the influence of temperature and total moisture content on ice fraction in organic apples during atmospheric freeze-drying process. The ice formation of glass transition events were described by Clausius- Clapeyron and Gordon Taylor equations. The obtained data is essential for design the drying process and for understanding the limiting factors.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 atmoshperic freeze-drying process of organic apples using thermo-physical propertiesnb_NO
dc.typeChapternb_NO
dc.description.versionpublishedVersionnb_NO
dc.identifier.doi10.4995/ids2018.2018.7697
dc.identifier.cristin1663938
dc.relation.projectNorges forskningsråd: 247220nb_NO
dc.description.localcodeThis work is licensed under a Licencia Creative Commons Atribución-NoComercial-SinDerivar 4.0 Internacionalnb_NO
cristin.unitcode194,64,25,0
cristin.unitnameInstitutt for energi- og prosessteknikk
cristin.ispublishedtrue
cristin.fulltextoriginal


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