Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices

This study aimed to improve the quality of freeze-dried yellow peaches (<i>Amygdalus persica</i>). Yellow peaches were pretreated with osmotic dehydration for 15 min prior to vacuum-freeze drying and supplemented with different ultrasonic power levels (180 W, 240 W, 300 W) and a curing a...

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Autores principales: Yuanming Chu, Saichao Wei, Zhaoyang Ding, Jun Mei, Jing Xie
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/05175361a4944938932335c5680c67f5
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