Effect of drying methods on the thermodynamic properties of blackberry pulp powder
Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20,...
- Autores:
-
Giraldo Gómez, Gloria Inés
Orrego Alzate, Carlos Eduardo
Grajales Agudelo, Lina María
Telis, Vânia Regina Nicoletti
Gabas, Ana Lúcia
Telis Romero, Javier
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2011
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/38002
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/38002
http://bdigital.unal.edu.co/28087/
- Palabra clave:
- Fruit pulp
drying methods
water activity
isotherms
thermodynamic properties
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional