Ultrasound-assisted ascorbic acid solution pretreated-hot air drying improves drying characteristics and quality attributes of jujube slices.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12548
Abstract: BACKGROUND Choosing an effective alternative-green-pretreatment to chemical-pretreatments is required for the effective hot air drying of foods e.g. jujube. Jujube slices were pretreated using ultrasound-assisted vitamin C (5 and 10 mg/mL, UVC) for 10, 20,… read more here.
Keywords: pretreatment; jujube slices; ultrasound assisted; hot air ... See more keywords
Cold plasma: An emerging pretreatment technology for the drying of jujube slices.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127783
Abstract: Jujube slices were pretreated by cold plasma for 15, 30, and 60 s on each side, followed by hot air drying at 50, 60, and 70 °C. Scanning electron microscopy investigation indicated that the application of cold… read more here.
Keywords: jujube; jujube slices; plasma emerging; cold plasma ... See more keywords
Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.109874
Abstract: Abstract Heat pump drying (HPD) has been used as one of the promising drying methods in food industry. To understand the color improvement and shrinkage inhibition of jujube slices during HPD, water state and glass… read more here.
Keywords: state; jujube slices; water; jujube ... See more keywords