Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved...

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Bibliographic Details
Main Authors: Lihui Zhang, Yu Qiao, Chao Wang, Li Liao, Lu Liu, Defang Shi, Kejing An, Jianzhong Hu, Qing Xu
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/8709343
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