Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits-Reference-Cited by-同舟云学术

Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits

Published:2018-10-08 Issue:8 Volume:37 Page:1028-1043
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Hajji Wafa¹²,Gliguem Hela¹,Bellagha Sihem¹,Allaf Karim²

Affiliation:

1. Research Unit UR17AGR01: Promoting Tunisian natural and agri-food heritage through innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunis Mahrajene, Tunisia;

2. Laboratory of Engineering Science for Environment (LaSIE), Pole Science and Technology, University of La Rochelle, La Rochelle, France

Funder

STIFEN INDUSTRIES

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1481867

Reference66 articles.

1. Freezing Preservation of Fruits

2. Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance