Effect of Vacuum Microwave Drying on Quality of Candied Strawberry

Effect of Vacuum Microwave Drying on Quality of Candied Strawberry

To investigate the effects of different microwave drying conditions on the texture and nutritional quality of candied strawberries in a vacuum environment. This study investigated the effects of three different vacuum microwave treatment conditions (2.5 w/g-1.5 h, 3.5 w/g-1 h, 4.5 w/g-0.5 h) on mois...

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Bibliographic Details
Main Authors: Rongrong HE, Liying NIU, Dajing LI, Zhongyuan ZHANG, Dongmei TANG, Chunju LIU, Yadong XIAO, Meimei NIE, Lixia XIAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-08-01
Series:Shipin gongye ke-ji
Subjects:
candied strawberries
drying method
vacuum microwave
physical and chemical quality
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090087

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090087

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