A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit
Kai Fan, Min Zhang, Weiqin Wang, Bhesh Bhandari
Topics & Concepts
Osmotic dehydrationDehydrationChemistryUltrasoundFood scienceAscorbic acidOsmosisOsmotic concentrationOsmotic pressureFlavorBiochemistryAcousticsMembranePhysicsMicrobial Inactivation MethodsFood Drying and ModelingMeat and Animal Product Quality