Quality retention in strawberries dried by emerging dehydration methods

In this study the effectiveness of drying methods – vacuum microwave drying (VMD), hot air drying (AD), convective air drying combined with vacuum microwave drying (AD-VMD) and osmotic dehydration followed by vacuum microwave drying (OD-VMD) – and their effects on both physicochemical and structural...

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Veröffentlicht in:	Food research international 2014-09, Vol.63, p.42-48
Hauptverfasser:	de Bruijn, Johannes, Bórquez, Rodrigo
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying Biological and medical sciences Color Convective drying Dehydration Drying Food industries Fundamental and applied biological sciences. Psychology Microwave drying Microwaves Osmotic dehydration Quality Quality management Strawberries Strawberry Texture Vacuum
Online-Zugang:	Volltext
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