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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| Main Authors: | , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/05175361a4944938932335c5680c67f5 |
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