Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

“…As can be depicted in Table 1 , compared with the heat drying, the freeze-drying has a higher retention of chlorophyll. Similar finding was reported previously [26] . The main factors that degrades chlorophyll are light, oxygen and enzymes.…”

“…Fresh okra samples were frozen at temperature −20 °C for 24 h [12] , then thawed by using four different thawing modes [22] , [24] . A portion of the frozen okra was thawed in the water at 25 ℃ (WT), which was the frequently used temperature for thawing [25] , [26] . And a second portion was thawed at 25 °C under the ultrasound conditions (UST).…”

Experimental Study and Mathematical Modeling of Convective Thin-Layer Drying of Apple Slices

“…Food and agriculture products can be dried by several methods, such as solar, freeze, infrared, microwave and convective drying. Convective drying is the most popular among these methods for moisture removal in a variety of industrial applications [25]. Therefore, a laboratory batch convective tray dryer shown in Figure 2 was used to dry apple slices.…”

Estimating moisture content and physical properties of sweet potato based on the multiparameter of electrical impedance spectroscopy

“…To avoid the impact of natural light, a relatively closed condition in the experiment was needed. As a nondestructive method, the electrical parameter is widely used to detect the physical and chemical changes of agricultural products (Ando, Hagiwara, & Nabetani, 2017; Ando, Hagiwara, et al., 2019; Koide, Yoneyama, Orikasa, & Uemura, 2020; Watanabe, Ando et al 2019; Yokoseki, Nebuya, Ujihira, & Kumagai, 2018).…”