Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices
The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD pr...
Gorde:
| Egile Nagusiak: | , , , , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Wiley
2018-01-01
|
| Saila: | Journal of Food Quality |
| Sarrera elektronikoa: | http://dx.doi.org/10.1155/2018/1347513 |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|