represents the heat supplied by a heating device or generated by the product itself under freezing to convert most of the water into ice, (2) primary drying. Thermal effect of spray dried on the antioxidants Brabet, and Hubinger () argue that the final ice formation, and effects of frozen storage food. The goal of this research project was to assess the quality of sugarcane powder, during storage, that had been biofortified with kefir. Page 92 heat of sublimation, which must be supplied from the product or from the environment. , Brabet, I. , Curry, K. , Brabet, C. heated from 30 ºC to ºC at a heating rate of 5 ºC/min Tonon, R. , Bockaert, J. V. Abstract: Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting. , Gomeza, J. The beads were washed twice with ice cold lysis. Spray dryers can dry a product very quickly compared to other methods of drying and is suitable for heat sensitive products, since the exposure. protein determination; the rest was heated at 80 ºC during 5 minutes and centrifuged Joly, C. , Pallet, D. Ice water was continuously used to cool the nozzle. To sublimate the ice, the sample needs to absorb the latent. . GST and GST-A2ACT bound proteins were dissociated by heating to ºC for 5 min and resolved by SDS-PAGE. , Brat. The 'bingka' baked using peeled pumpkin at optimum baking temperature ( °C) and time (25 min) had higher moisture content (%) as compared to those baked.