Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation
Author:
Affiliation:
1. Institute of Food Research, National Agriculture and Food Research Organization
2. Institute of Crop Science, National Agriculture and Food Research Organization
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/29/6/29_FSTR-D-23-00100/_pdf
Reference41 articles.
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2. Akar, G. and Barutçu Mazı, I. (2019). Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods. J. Food Process Eng., 42, e13011.
3. Ando, Y., Hagiwara, S., Nabetani, H., Sotome, I., Okunishi, T., Okadome, H., Orikasa, T., and Tagawa, A. (2019a). Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple. J. Food Eng., 244, 170–177.
4. Ando, Y., Hagiwara, S., Nabetani, H., Sotome, I., Okunishi, T., Okadome, H., Orikasa, T., and Tagawa, A. (2019b). Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment. LWT-Food Sci. Technol., 100, 294–299.
5. Babalis, S. J., Papanicolaou, E., Kyriakis, N., Belessiotis, V. G. (2006). Evaluation of thin layer drying models for describing drying kinetics of figs (Ficus carica). J. Food Eng., 75, 205–214.
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1. Effects of different pre-freezing methods and pressure levels on the pore structure and mechanical properties of microwave-vacuum dried apple;Journal of Food Engineering;2024-05
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