Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage

Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product’s quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at −18 °C (0...

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Detalles Bibliográficos
Autores principales: Khuwijitjaru, Pramote, Somkane, Supawadee, Nakagawa, Kyuya, Mahayothee, Busarakorn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834474/
https://www.ncbi.nlm.nih.gov/pubmed/35159639
http://dx.doi.org/10.3390/foods11030489

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834474/
https://www.ncbi.nlm.nih.gov/pubmed/35159639
http://dx.doi.org/10.3390/foods11030489

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