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Drying Technology
An International Journal
Volume 31, 2013 - Issue 6
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Original Articles

Influence of Chemical Composition and Structure on Sorption Properties of Freeze-Dried Pumpkin

Agnieszka Ciurzyńska Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw, PolandCorrespondence[email protected]
,
Andrzej Lenart Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw, Poland
&
Patrycja Kawka Warsaw University of Life Sciences, SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw, Poland
Pages 655-665 | Published online: 28 Apr 2013

Citations (16)

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Read on this site (3)

Isis Celena Amaral, Mirella Tamiê Sarquis Silva, Daniele Fernanda Pereira, Eric Keven Silva, Jaime Vilela de Resende & Roberto Alves Braga Júnior. (2016) Effect of carrier agents on the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulp. Drying Technology 34:6, pages 713-722.
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M. J. Ortiz-Jerez & C. I. Ochoa-Martínez. (2015) Heat Transfer Mechanisms in Conductive Hydro-Drying of Pumpkin (Cucurbita maxima) Pieces. Drying Technology 33:8, pages 965-972.
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S.J. Kowalski & D. Mierzwa. (2013) Influence of Osmotic Pretreatment on Kinetics of Convective Drying and Quality of Apples. Drying Technology 31:15, pages 1849-1855.
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Articles from other publishers (13)

Faizan Ahmad & Sadaf Zaidi. (2023) The influence of ultrasound-assisted osmotic dehydration as a pre-treatment method on the quality of vacuum dried pineapple. Food and Humanity 1, pages 137-146.
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Agnieszka Ciurzyńska, Sabina Galus, Magdalena Karwacka & Monika Janowicz. (2022) The sorption properties, structure and shrinkage of freeze-dried multi-vegetable snack bars in the aspect of the environmental water activity. LWT 171, pages 114090.
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Agnieszka Ciurzyńska, Paulina Popkowicz, Sabina Galus & Monika Janowicz. (2022) Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production. Molecules 27:10, pages 3095.
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Marzena Włodarczyk-Stasiak & Artur Mazurek. (2021) The Use of Starch Drying Kinetics Curves for Experimental Determination of Its Specific Surface Area. Molecules 26:18, pages 5508.
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Jie Chen, Yan Li, Xian He, Fangchan Jiao, Meiling Xu, Binbin Hu, Yan Jin & Congming Zou. (2021) Influences of different curing methods on chemical compositions in different types of tobaccos. Industrial Crops and Products 167, pages 113534.
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Ebrahim Sadeghi, Kamyar Movagharnejad & Ali Haghighi Asl. (2019) Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples. Journal of Food Process Engineering 43:2.
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Ebrahim Sadeghi, Ali Haghighi Asl & Kamyar Movagharnejad. (2020) Optimization and quality evaluation of infrared‐dried kiwifruit slices. Food Science & Nutrition 8:2, pages 720-734.
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M. Włodarczyk-Stasiak, A. Mazurek, J. Jamroz, U. Pankiewicz & R. Kowalski. (2019) Use of sweeteners in osmotic pretreatment before freeze-drying of pear and pineapple. Acta Alimentaria 48:2, pages 150-159.
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Merve Sılanur Yilmaz, Özge Şakiyan, Işıl Barutcu Mazi & Bekir Gökçen Mazi. (2018) Phenolic content and some physical properties of dried broccoli as affected by drying method. Food Science and Technology International 25:1, pages 76-88.
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Sabina Galus. (2018) Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocolloids 85, pages 233-241.
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Dilara Çağlayan & Işıl Barutçu Mazı. (2018) Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices. Journal of Food Processing and Preservation 42:9, pages e13679.
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Liangyu Wu, Luz Sanguansri & Mary Ann Augustin. (2015) Processing treatments enhance the adsorption characteristics of epigallocatechin-3-gallate onto apple pomace. Journal of Food Engineering 150, pages 75-81.
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Ewelina Basiak, Sabina Galus & Andrzej Lenart. (2015) Characterisation of composite edible films based on wheat starch and whey-protein isolate. International Journal of Food Science & Technology 50:2, pages 372-380.
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