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Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains
(MDPI, 2019-03-01)
The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 ...
Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)
(Taylor & Francis, 2017-08-02)
Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and
freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (Cp). In
addition, water ...