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Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments

Fengying Chen, Min Zhang, Sakamon Devahastin, Dongxing Yu

2021Food and Bioprocess Technology35 citationsDOI

Topics & Concepts

ChemistryPerforationShrinkageFourier transform infrared spectroscopyAnthocyaninWaxVacciniumFood scienceMoistureMaterials scienceBotanyComposite materialChemical engineeringBiochemistryOrganic chemistryEngineeringBiologyPunchingFood Drying and ModelingMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management
Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments | Litcius