Effects of pre-freezing and sucrose impregnation methods on the quality of freeze-dried apple slices
[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Metho...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Editorial Office of Food and Machinery
2024-07-01
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| Serie: | Shipin yu jixie |
| Soggetti: | |
| Accesso online: | http://www.ifoodmm.com/spyjxen/article/abstract/20240626 |
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