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Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum
The aim of the present study was to scrutiny the impact of pulsed electric field (PEF) as a pre-treatment method on the convective drying kinetics, cell disintegration, colours and microstructural changes of fresh plums. In this study, the PEF intensities of 1–3 kV/cm, pulses number 30 and 70 °C dry...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525704/ https://ncbi.nlm.nih.gov/pubmed/31168149 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03755-0 |
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