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- W757958871 abstract "Rice based infant foods of carrot, of beef, and of egg for 4-6 month old infants were prepared using freeze drying (FD) process. The optimum moisture content prior to FD and the plate temperature in the drier were determined with the use of response surface methodology. For all the infant foods under this study, FD time was longer as the initial moisture content was higher and the plate temperature was lower. Brittleness of the dried infant foods increased as the moisture content decreased and the plate temperature increased. Among the sensory attributes, hydration rate, uniformity, and smoothness were greater with increased moisture content and with decreased plate temperature. Ease to spoon increased as moisture content increased and mouthcoating increased as both the moisture content and the plate temperature increased. Optimum moisture content and plate temperature for the FD of carrot, beef and egg foods were 88.5% and , 88.5% and , and 87.3% and , respectively." @default.
- W757958871 created "2016-06-24" @default.
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- W757958871 date "1995-01-01" @default.
- W757958871 modified "2023-09-23" @default.
- W757958871 title "Optimization of the Preparation of Rice-based Infant Foods Using Freeze Drying Process" @default.
- W757958871 hasPublicationYear "1995" @default.
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