Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries

The aim of this study was to determine how vacuum‐assisted microwave drying (VMD, 50C, 6 kPa for 3 h) affects the quality attributes and shelf life of dehydrated strawberries. Changes of quality attributes such as color, texture, and rehydration, shrinkage, polyphenol contents, antioxidant activity,...

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Veröffentlicht in:	Journal of food processing and preservation 2016-10, Vol.40 (5), p.1104-1115
Hauptverfasser:	de Bruijn, Johannes, Rivas, Fernando, Rodriguez, Yeaninna, Loyola, Cristina, Flores, Adan, Melin, Pedro, Borquez, Rodrigo
Format:	Artikel
Sprache:	eng
Schlagworte:	Dehydration Drying Fragaria Fruits Microwaves Shelf life Strawberries Surface layer Texture
Online-Zugang:	Volltext
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