Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices

This study investigated the effects of different drying methods, including hot‐air drying (HD), freeze drying (FD), and pressure‐differential puffing drying (PPD), on the quality and microstructure of fresh jujube crisp slices. Our data confirmed that PPD has the best effect, followed by FD and HD....

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Veröffentlicht in:	Journal of food processing and preservation 2021-02, Vol.45 (2), p.n/a
Hauptverfasser:	Wang, Xuanyu, Gao, Yinan, Zhao, Yating, Li, Xihong, Fan, Jiangming, Wang, Luyin
Format:	Artikel
Sprache:	eng
Schlagworte:	freeze drying hot‐air drying jujube pressure‐differential puffing drying quality attributes
Online-Zugang:	Volltext
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