Effect of relative humidity on shrinkage and color changes in dehydrated strawberry

Dehydrated fruits are prone to discoloration during storage. Many natural pigments are unstable in dried fruits, and brown pigments can be formed. The rate of physical and chemical changes in dried vegetables and food models is slow in the glassy state. At temperatures above the glass transition, in...

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Detalles Bibliográficos
Autores principales:	Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P.
Formato:	SER
Materias:	Freeze-dried strawberry Glass transition Relative humidity Shrinkage
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p469_AgudeloLaverde
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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