Irreversible thermochromic ink in the identification of over- and underprocessed product segments in microwave-assisted freeze drying

Isabel Kalinke

doi:10.1016/j.jfoodeng.2023.111470

Irreversible thermochromic ink in the identification of over- and underprocessed product segments in microwave-assisted freeze drying

Professur für Food Process Engineering

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

Originalsprache	Englisch
Aufsatznummer	111470
Seitenumfang	9
Fachzeitschrift	Journal of Food Engineering
Jahrgang	349
DOIs	https://doi.org/10.1016/j.jfoodeng.2023.111470
Publikationsstatus	Veröffentlicht - 1 Juli 2023

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10.1016/j.jfoodeng.2023.111470

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title = "Irreversible thermochromic ink in the identification of over- and underprocessed product segments in microwave-assisted freeze drying",

keywords = "Inhomogeneity, Method development, Microwave -assisted freeze drying, Temperature distribution, Thermochromic colour, Uniformity",

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KW - Thermochromic colour

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