Evaluation of heating uniformity and quality attributes during vacuum microwave thawing of frozen apples
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111997
Abstract: Abstract This study investigated the effects of air, microwave (MW), and vacuum microwave (VMW) thawing treatments on the physical properties of frozen apples, including weight loss, electrical impedance characteristics for assessment of cellular structure, surface… read more here.
Keywords: vmw thawing; heating uniformity; quality; vacuum microwave ... See more keywords
Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile
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DOI: 10.3390/foods10020403
Abstract: Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander… read more here.
Keywords: quality; drying techniques; vacuum microwave; sativum effect ... See more keywords
Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
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DOI: 10.3390/molecules25163643
Abstract: The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest… read more here.
Keywords: microwave combined; combined drying; convective vacuum; freeze convective ... See more keywords