Effects of Combined Coating and Microwave Assisted Hot-air Drying on the Texture, Microstructure and Rehydration Characteristics of Apple Slices

The effect of coating, hot-air and microwave drying on the texture, microstructure and rehydration characteristics of Golden Deliciousapple slices (22mm diameter, 4mm thickness) was investigated. Blanching was carried out in hot water (80°C, 1 min) to prevent undesirable enzymatic reactions. To indu...

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Veröffentlicht in:	Food science and technology international 2006-02, Vol.12 (1), p.39-46
Hauptverfasser:	Askari, G. R., Emam-Djomeh, Z., Mousavi, S. M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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