Publication: Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying
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Advisor
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Volume Title
Publisher
Akademik Gida
Type
Abstract
In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (461°C at 1.10 m/s) and freeze drying (FD) (-58C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p
Description
Journal or Series
Akademik Gıda
ISSN
1304-7582
ISBN
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OPEN
Keywords
Food Engineering, Eriobotrya japonica, Kurutma hızı, Kalite, Dondurarak kurutma, Rehidrasyon kapasitesi, Eriobotrya japonica, Drying rate, Quality, Freeze drying, Rehydration capacity, Gıda Mühendisliği