Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices

The objective of this study was to determine and compare the effect of five different pretreatments including sulfite treatment (ST), osmotic dehydration (OD), steam blanching (SB), steam blanching plus osmotic dehydration (SB+OD), and ultrasound treatment (UT), on the microwave vacuum drying (MVD)...

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Bibliographic Details
Main Authors: Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu, Jing Wang
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
apple slices
pretreatment
microwave vacuum drying
physicochemical properties
sensory quality
Online Access:http://www.journalssystem.com/pjfns/Influence-of-pre-treatments-on-microwave-vacuum-drying-kinetics-physicochemical-properties,110734,0,2.html
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