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Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
De Michelis, Antonio; Marquez, Carlos Alberto; Mabellini, Alejandra; Ohaco Dominguez, Elizabeth Haydee; Giner, Sergio Adrian (ISEKI Food Association, 2013-10)Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential ... -
Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods
Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; De Michelis, Antonio; Giner, Sergio Adrian (Elsevier, 2013-06)The sorption characteristics of three formulations based on rosehip, apple and tomato pulp, added with saccharides, and aimed at preparing fruit leathers, were studied. Desorption isotherms were determined at 20 and 40 °C, ...