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Filtering by: Non-Academic Affiliation Oregon State University. Graduate School Subject Freeze-dried foods

The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries

Creator:

Rao, Akkinapally Venketeshwer

Abstract:

Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of problems, one of which is the maintenance of appearance and texture. In the present study, the...

Resource Type:

Dissertation
Effect of whey concentrate crystallization parameters on lactose crystal forms

Creator:

Nonnemacher, Melissa L.

Abstract:

Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...

Resource Type:

Masters Thesis