Influencia dos condi©ʹoes de aquecimento sobre a temperatura e porcentagem de agua remanescente do caf©♭, durante o processo de liofiliza©ʹao
The influence of heating on temperature and percentage of remaining water in coffee during freeze-drying was studied. Three final temperature of the yeld, 30, 60 and 90ðC were chosen as well as three concentrations of the extracts, based on preliminary tests 8, 12 and 16ð Brix
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| Main Authors: | , , |
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| Format: | biblioteca |
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Ene-
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| Subjects: | PROCESAMIENTO, TECNOLOGIA DE LOS ALIMENTOS, LIOFILIZACION, SECADO, CAFE LIOFILIZADO, |
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