Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

To maximally maintain fruits and vegetables quality after harvest, this study used ultrasonic (US) and ultra-high pressure (UHP) techniques as pretreatments for radio frequency vacuum (RFV) drying of peach slices, and investigated the effects of different pretreatments (US, UHP, UHP-US, and US-UHP)...

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Bibliografische Detailangaben

Hauptverfasser:	Zepeng Zang, Fangxin Wan, Guojun Ma, Yanrui Xu, Tongxun Wang, Bowen Wu, Xiaopeng Huang
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2024-02-01
Schriftenreihe:	Ultrasonics Sonochemistry
Schlagworte:	Peach slices Radio frequency vacuum drying Ultrasound Ultra-high pressure Drying quality
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S1350417724000348
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