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Referencias:

• Bellows, R.J., King, C.J., Product collapse during freeze‐drying of liquid foods (1973) AIChE Symposium Series, 69 (132), p. 33
• Brennan, J.G., Herrera, J., Jowitt, R.J., A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scale (1971) J. Food Technol., 6, p. 295
• Chirife, J., Karel, M., Effect of structure disrupting treatments on volatile release from freeze‐dried maltose (1974) J. Food Technol., 9, p. 13
• Flink, J.M., The retention of volatile components during freeze‐drying: A structurally based mechanism (1975) Freeze Drying and Advanced Food Technology, p. 351. , Academic Press, London
• Flink, J.M., Karel, M., Retention of organic volatiles in freeze‐dried solutions of carbohydrates (1970) J. Agr. Fd. Chem., 18 (2), p. 295
• Flink, J.M., Karel, M., Mechanism of retention of organic volatiles in freeze‐dried systems (1972) J. Fd. Technol., 7, p. 199
• Gejl‐Hansen, F., Flink, J.M., Application of microscopic techniques to the description of structure of dehydrated food systems (1976) Journal of Food Science, 41, p. 483
• Gerschenson, L.N., Bartholomai, G.B., Chirife, J., Retention of volatiles during freeze‐drying of tomato juice (1979) J. Fd. Technol., 14, p. 351
• Iglesias, H.A., Chirife, J., Delayed crystallization of amorphous sucrose in humidified freeze‐dried model systems (1978) J. Fd. Technol., 13, p. 137
• Lazar, M.E., Brown, A.H., Smith, G.S., Wang, F.F., Lindquist, F.E., Experimental production of tomato powder by spray drying (1956) Food Technol., 10, p. 129
• Neumann, K., (1957), Lyophilization of sensitive substances. German Patent 1,004,342; Neumann, K., (1958), Freeze‐drying of sensitive substances. German Patent 1,028,741; Perry, J., (1963) Chemical Engineers' Handbook, , 4th Ed., Kogakusha Company Ltd., Tokyo
• Rockland, L.B., Saturated salt solutions for static control of relative humidity between 5°C and 40°C (1960) Anal. Chem., 32, p. 1375
• To, E.C., Flink, J.M., Collapse,” a structural transition in freeze‐dried carbohydrates: Evaluation of analytical methods (1978) J. Fd. Technol., 13, p. 551
• To, E.C., Flink, J.M., Collapse,” a structural transition in freeze‐dried carbohydrates: Prerequisite of recrystallization (1978) J. Fd. Technol., 13, p. 583
• Tsourouflis, S.P.C., (1975), Collapse temperature of freeze‐dried carbohydrate solutions: Effects of composition and moisture content. S.M. thesis, Mssachusetts Institute of Technology, Cambridge, MA; Tsourouflis, S.P.C., Flink, J.M., Karel, M., Loss of structure in freeze‐dried carbohydrate solutions: Effect of temperature, moisture content, and composition (1976) Journal of the Science of Food and Agriculture, 27, p. 509
• Young, J.F., Humidity control in the laboratory using salt solutions (1967) A Review. J. App. Chem., 17, p. 241
• Washburn, E.W., (1928) International Critical Tables, , 1st Ed., McGraw Hill Book Company, London

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