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Examination of the Optimum Condition for Dehydrofreezing Process of Radish with Vacuum Drying

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076260.(doi:10.13031/2013.23462)
Authors:   Akio Tagawa, Jun Shizuka, Yukiharu Ogawa, Wu Long, Takahiro Orikasa, Satoshi Murata
Keywords:   fruits and vegetables, vacuum drying, dehydrofreezing, physical properties, impedance

During freezing of fresh fruits and vegetables with high moisture content, large ice crystals may form in the plant tissue which destroys the cell structure integrity. Therefore, a loss of flavor and nutrition are often appeared after thawing.

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