Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices

Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices

In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry slices were explored. Results showed that FU pretrea...

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Bibliographic Details
Main Authors: Da-Long Jiang, Qing-Hui Wang, Chu Huang, Parag Prakash Sutar, Ya-Wen Lin, Samuel Ariyo Okaiyeto, Zi-Fan Lin, Yun-Tian Wu, Wen-Ming Ma, Hong-Wei Xiao
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Freezing combined ultrasound pretreatment
Strawberry slices
Water state
Ultrastructure
Antioxidant activity
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400186X

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http://www.sciencedirect.com/science/article/pii/S259015752400186X

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