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Effect of pulsed electric field on texture and drying time of apple slices
Effect of pulsed electric field (PEF) strength, pulse duration and temperature used during PEF assisted blanching pretreatment on energy input, cell disintegration index and drying time of apple slices was studied. A central composite rotatable design was used for designing the experiment and to vis...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5976610/ https://ncbi.nlm.nih.gov/pubmed/29892125 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3142-x |
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