Structural collapse of plant materials during freeze-drying Article DOI:
Cite this article as: Karathanos, V.T., Anglea, S.A. & Karel, M. Journal of Thermal Analysis (1996) 47: 1451. doi:10.1007/BF01992839 Abstract
Structural collapse of plant materials, which affects quality of foods, was studied. Fresh and osmotically dehydrated plant materials were freeze-dried at several chamber pressures, to achieve initial sample temperatures that were below (−55‡C), near (−45‡C), or above (−28‡C) their glass transition temperature (
T g=−45‡C). Freeze-drying at −55‡C resulted in products retaining their original volume. When the initial sample temperature was increased above T g, the resulting freeze-dried samples collapsed. When the initial sample temperature was increased above the temperature of ice melting ( T′ m), the samples collapsed further. Keywords apple celery glass transition plasticize potato
This is publication No. D-10565-3-92 of the New Jersey Agricultural Experiment Station. The authors are thankful to CPC International for their financial support. The assistance of Dr. Y. H. Roos is gratefully acknowledged.
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