Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment
Fengzhao Wang, Jinfeng Bi, Jingxuan Wang, Jian Lyu
Topics & Concepts
TrehaloseOsmotic dehydrationErythritolChemistrySugarOsmotic pressureDehydrationFood scienceBotanyBiochemistryBiologyPostharvest Quality and Shelf Life ManagementFood Drying and ModelingMicrobial Inactivation Methods