Art

J-GLOBAL ID：201602232920988651   Reference number：16A0591766

Effect of freezing pretreatment on the drying characteristics and volume change of carrots immersed in a fluidized bed of inert particles under reduced pressure

減圧下で不活性粒子の流動床に浸漬したニンジンの乾燥特性と体積変化に対する凍結予備処理の影響

Author (4)： Tatemoto Yuji (Department of Applied Chemistry and Biochemistry Engineering, Faculty of Engineering, Graduate School of Integrated Science and Technology, Shizuoka University, Hamamatsu-shi, Japan) ,  Mibu Tomohide (Department of Materials Science and Chemical Engineering, Faculty of Engineering, Shizuoka University, Hamamatsu-shi, Japan) ,  Yokoi Yuto (Department of Materials Science and Chemical Engineering, Faculty of Engineering, Shizuoka University, Hamamatsu-shi, Japan) ,  Hagimoto Akihiro (Department of Applied Chemistry and Biochemistry Engineering, Faculty of Engineering, Graduate School of Integrated Science and Technology, Shizuoka University, Hamamatsu-shi, Japan)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 173  Page： 150-157  Publication year： Mar. 2016 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *Daucus carota ,  *fluidized drying ,  vacuum drying ,  freezing ,  pretreatment ,  contraction(dimensional change) ,  fluidized bed ,  drying rate ,  mathematical model ,  variation ,  food processing ,  food industry equipment
Semi thesaurus term： fluid bed ,  volume change

Author keywords (5)： Fluidized-bed drying ,  Vacuum drying ,  Freezing pretreatment ,  Carrot ,  Shrinkage

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (8)： 減圧 ,  不活性粒子 ,  流動床 ,  浸漬 ,  ニンジン ,  体積変化 ,  凍結 ,  予備処理