Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment-Reference-Cited by-同舟云学术

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Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment

Published:2019-02 Issue: Volume:100 Page:294-299
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ando Yasumasa,Hagiwara Shoji,Nabetani Hiroshi,Sotome Itaru,Okunishi Tomoya,Okadome Hiroshi,Orikasa Takahiro,Tagawa Akio

Funder

Society of Agricultural Structures, Japan

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport;Alvarez;Journal of Food Engineering,1995

2. The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing;Ando;Journal of Food Engineering,2012

3. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2016

4. Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots;Ando;Journal of Food Engineering,2016

5. Characterization of microwave vacuum-dried durian chips;Bai-Ngew;Journal of Food Engineering,2011

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1. Effect of sono-osmodehydration pretreatment on the mass transfer kinetics, freezing characteristics and quality attributes of frozen carrot (Daucus carota);International Journal of Refrigeration;2024-09

2. Physicochemical properties and volatile compounds of Rosa roxburghii fruit using different drying methods;LWT;2024-09

3. Effects of freeze–thaw pre‐treatment with different freezing methods on the microwave freeze drying of carrots;International Journal of Food Science & Technology;2024-08-26

4. Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel;npj Science of Food;2024-08-24

5. Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices;Food Chemistry: X;2024-06

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