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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| 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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