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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 www.asabe.orgCitation: 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.(Download PDF) (Export to EndNotes)