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Determination of the upper temperature limit of water loss by food systems Полный текст
2011
Matveev, Yu. I.
A method for estimation of the upper temperature limit of water loss by food systems during preservation (drying, baking, extrusion, smoking, etc.) is proposed. These temperatures are related to the lower and higher critical solution temperatures, which were shown to depend on the chemical structure of system components. A determination method for the lower and higher critical solution temperatures in the plasticization curves obtained by calorimetry was developed.
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National Agricultural Library - United States of America
