Effect of Different Thawing Methods on Quality of Prunes
To study the effects of different thawing methods on prune quality, five thawing methods (hot water, microwave, ultrasound, high hydrostatic pressure and room temperature) were applied to treat quick-frozen prunes by liquid nitrogen. The juice loss rate, microstructure, enzyme activity, nutrient con...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110295 |