Effects of sublimation temperature on cell microstructure of pear melon during vacuum freeze drying
<b>Objective:</b> This study aimed to obtain optimal sublimation temperature of pear melon cells. <b>Methods:</b> The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25 ℃/min and 10 Pa, respectively, based on cryogenic microscope imagi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-12-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20231103 |
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