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Food drying-process-influenced quality

Quality Changes in Food Materials as Influenced by Drying Processes... [Pg.2]

Chapter 1 Quality changes in food materials as influenced by drying processes Chapter 2 Impact of drying on the mechanical properties and crack formation in rice... [Pg.410]

Figure 0.3b shows that the desorption isotherm, indicating the course of a drying process, lies slightly above the adsorption isotherm pertaining to the storage of moisture-sensitive food. As a rule, the position of the hysteresis loop changes when adsorption and desorption are repeated with the same sample. The effect of water activity on processes that can influence food quality is presented in Fig. 0.4. Decreased water activity retards the growth of microorganisms, slows enzyme catalyzed reactions (particularly involving hydrolases cf. 2.2.2.1) and, lastly. Figure 0.3b shows that the desorption isotherm, indicating the course of a drying process, lies slightly above the adsorption isotherm pertaining to the storage of moisture-sensitive food. As a rule, the position of the hysteresis loop changes when adsorption and desorption are repeated with the same sample. The effect of water activity on processes that can influence food quality is presented in Fig. 0.4. Decreased water activity retards the growth of microorganisms, slows enzyme catalyzed reactions (particularly involving hydrolases cf. 2.2.2.1) and, lastly.
Allegro C. Oliveira F.A.R. Pocas M.F. 1997. Influence of water activity and oxygen on keeping quality characteristics of ffeeze-dried strawberries. In Proceedings of the Third Main Meeting Process Optimisation and Minimal Processing of Foods, pp. 314-318. [Pg.58]

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