Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices

The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze–thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by th...

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Detalles Bibliográficos
Autores principales: Bassey, Edidiong Joseph, Cheng, Jun-Hu, Sun, Da-Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9661387/
https://www.ncbi.nlm.nih.gov/pubmed/36375374
http://dx.doi.org/10.1016/j.ultsonch.2022.106225

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9661387/
https://www.ncbi.nlm.nih.gov/pubmed/36375374
http://dx.doi.org/10.1016/j.ultsonch.2022.106225

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