Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple
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DOI: 10.1016/j.jfoodeng.2018.09.026
Abstract: Abstract The effects of prefreezing on the drying rate, internal structure and mechanical properties of apple fruit processed by microwave-vacuum drying (MVD) were evaluated. The drying rate of the prefrozen sample was approximately 1.2–1.3 times… read more here.
Keywords: apple; mechanical properties; prefreezing drying; effects prefreezing ... See more keywords