Effect of Osmotic Method on Cell Structure and Quality of Vacuum Freeze-dried Mango

Effect of Osmotic Method on Cell Structure and Quality of Vacuum Freeze-dried Mango

This study aimed to explore the effect of osmotic methods on the cell structure and quality of freeze-dried mango. This experiment uses jade as the raw material, mango was treated by solid osmotic (SSD) and liquid osmotic (LOD) at 20 and 30 ℃, and then vacuum freeze-dried. By measuring the soluble s...

Full description

Bibliographic Details
Main Authors: Hongwei ZHAO, Binbin CAO, Xietian ZHANG, Zhongyuan ZHANG, Dajing LI, Meimei NIE, Qianhui GU, Yunhai WANG, Benqiang WEI, Liying NIU, Hong XIE
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-04-01
Series:Shipin gongye ke-ji
Subjects:
mango
solid osmotic
liquid osmotic
cell structure
quality
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070226

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070226

Similar Items