Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins

Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins

Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development o...

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Bibliographic Details
Main Authors: Lorena Alvarez, Paulina Urrutia, Araceli Olivares, Agustín Flores, Bhesh Bhandari, Sergio Almonacid
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
Chilean raisin
crystallization
sugaring
temperature
relative humidity
microwave
Online Access:https://www.mdpi.com/2304-8158/10/1/39

Internet

https://www.mdpi.com/2304-8158/10/1/39

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