Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents-Reference-Cited by-同舟云学术

Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents

Published:2022-01-16 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ma Youchuan¹^ORCID,Yi Jianyong¹,Bi Jinfeng¹^ORCID,Wu Xinye¹,Li Xuan¹,Li Jiangkuo²,Zhao Yuanyuan¹

Affiliation:

1. Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China

2. Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin People’s Republic of China

Funder

Chinese Academy of Tropical Agricultural Sciences

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16328

Reference45 articles.

1. Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries

2. Osmotic Dehydration Combined with Freeze-drying of Apple Cubes and Comparison with Microwave Drying and Hot Air Drying

3. Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration

4. Freeze-Drying of Plant-Based Foods

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