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Rétrécissement et diffusion de l'eau dans les aliments subissant la transition vitreuse durant le séchage convectif

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Academic year: 2021

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Figure 1.2 Shrinkage during air-drying of carrot and potato 10mm diameter cylinders at  55 o C and 1.6 m/s (own experimental data)
Figure 1.4 Moisture and temperature profiles during air-drying without (a) or with (b) glass  transition happening during the process
Figure 1.5 Signal intensity profiles of a model food gel during room temperature drying  (adapted from Schrader and Litchfield, 1992)
Figure 1.6 Experimental and calculated local moisture content vs dimensionless distance  from the center of the sample during drying (adapted from Castell-Palou et al., 2011)
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