FREEZE-DRYING CHARACTERISTICS OF STRAWBERRIES

@article{Shishehgarha2002FREEZEDRYINGCO,
  title={FREEZE-DRYING CHARACTERISTICS OF STRAWBERRIES},
  author={F. Shishehgarha and J. Makhlouf and C. Ratti},
  journal={Drying Technology},
  year={2002},
  volume={20},
  pages={131 - 145}
}
  • F. Shishehgarha, J. Makhlouf, C. Ratti
  • Published 2002
  • Chemistry
  • Drying Technology
  • ABSTRACT Drying kinetic, as well as color and volume variation, of whole and sliced strawberries were investigated after freeze-drying under various temperatures (30, 40, 50, 60 and 70°C). Dehydration time increased proportionally to the thickness of the product and heating plate temperature markedly reduced it. Freeze-drying caused a pronunciation in red color of strawberries. A decrease in hue angle by 22.5% (skin) and by 42.4% (pulp) was noted, with no significant effect of freeze-drying… CONTINUE READING
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