Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying
Abstract
The present work investigated the influences of ultrahigh pressure (UHP), ultrasound (US) and their combination (UHP-US) as pretreatments on properties of vacuum-freeze dried strawberry slices. During vacuum-freeze drying, drying duration and total energy consumption of UHP sample, US sample and UHP-US sample was decreased. After the UHP or US pretreatments, a* value (redness), antioxidative substances (total anthocyanin content, total flavonoid...
Paper Details
Title
Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying
Published Date
Jan 1, 2020
Journal
Volume
303
Pages
125386 - 125386
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