Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties

The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with rang...

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Detalles Bibliográficos
Autores principales: Nowak, Dorota, Jakubczyk, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407350/
https://www.ncbi.nlm.nih.gov/pubmed/36010407
http://dx.doi.org/10.3390/foods11162407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407350/
https://www.ncbi.nlm.nih.gov/pubmed/36010407
http://dx.doi.org/10.3390/foods11162407

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