Effect of Water Distribution during Pre-drying on the Microstructure and Texture Properties of Peach Crisps Produced by Hot Air-Vacuum Freeze Drying

In this study, experiments were conducted to investigate the effect of moisture distribution during pre-drying on the microstructure and textural quality of hot air-vacuum freeze dried peach slices. The moisture distribution during the hot air pre-drying process at different temperatures (40, 60 and...

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Detalhes bibliográficos

Autor principal:	YU Wanjia, JIN Xin, HU Lina, XIAN Meilin, LIU Ping, BI Jinfeng
Formato:	Artigo
Idioma:	Inglês
Publicado em:	China Food Publishing Company 2023-08-01
coleção:	Shipin Kexue
Assuntos:	peach crisp; combined drying; water mobility; microstructure; texture properties
Acesso em linha:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-15-008.pdf
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