Freeze-drying Blackcurrant Juice Foam – Measurement and Modelling of Drying Rate and Anthocyanin Retention

Salgado Garcia, Diana Edith (2019) Freeze-drying Blackcurrant Juice Foam – Measurement and Modelling of Drying Rate and Anthocyanin Retention. PhD thesis, University of Leeds.

Abstract

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Keywords: Foam-mat freeze-drying, blackcurrants, drying rate, food processing, colour, mathematical model, lyophilisation, foams
Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.786521
Depositing User: Ms Diana Salgado
Date Deposited: 19 Sep 2019 10:26
Last Modified: 11 Nov 2021 10:53

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