Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

Bai, Jun-Wen; Zhang, Lu; Aheto, Joshua H.; Cai, Jian-Rong; Wang, Yu-Chi; Sun, Li.; Tian, Xiao-Yu

doi:10.1016/j.ifset.2022.103216

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Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

Author(s): Jun-Wen Bai , Lu Zhang , Joshua H. Aheto , Jian-Rong Cai , Yu-Chi Wang , Li Sun , Xiao-Yu Tian

Publication date Created: January 2023

Publication date (Print): January 2023

Journal: Innovative Food Science & Emerging Technologies

Publisher: Elsevier BV

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Most cited references 42

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Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

Xu-Hai Yang, Li-Zhen Deng, Jun Jun Wang … (2019)

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Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties

Carmen Rosselló, Juan Santacatalina, Susana Simal … (2014)

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High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Li-Zhen Deng, Zhongli Pan, A.S. Mujumdar … (2019)

0 comments Cited 35 times – based on 0 reviews      Review now

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Journal

Title: Innovative Food Science & Emerging Technologies

Abbreviated Title: Innovative Food Science & Emerging Technologies

Publisher: Elsevier BV

ISSN (Print): 14668564

Publication date Created: January 2023

Publication date (Print): January 2023

Volume: 83

Page: 103216

Article

DOI: 10.1016/j.ifset.2022.103216

SO-VID: 78cee5d6-1bbd-41eb-967f-53cf7068c5bb

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Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

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Most cited references 42

Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

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