Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple

Title
Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple
Authors
Keywords
Air drying, Water content level, Instant controlled pressure drop, Freezing, Texture
Journal
Food and Bioprocess Technology
Volume 8, Issue 5, Pages 1102-1112
Publisher
Springer Nature
Online
2015-02-03
DOI
10.1007/s11947-015-1475-2

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