Effects of High Hydrostatic Pressure versus Thermal Pretreatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes

Effects of High Hydrostatic Pressure versus Thermal Pretreatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes

Mango, melon, pineapple, and carrot were processed into reconstituted fruits and vegetable cubes by conventional thermal pretreatment (TP) or high hydrostatic pressure (HHP) pretreatment at different pressures followed by freeze drying (FD). The effects of different HHP pressures on the physicochemi...

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Bibliographic Details
Main Author: YUAN Lin, LIANG Xujuan, CHENG Ruihua, CHEN Guogang, SHI Xun, LAO Fei, LI Xuefeng, WU Jihong
Format: Article
Language:English
Published: China Food Publishing Company 2024-03-01
Series:Shipin Kexue
Subjects:
reconstituted fruit and vegetable cubes; snack foods; high hydrostatic pressure; vacuum freeze drying; volatile compounds; antioxidant activity
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-024.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-024.pdf

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