Compared to single RFV and USVFIR drying, the resilience, chewiness, and cohesiveness of dried cherries significantly increased, whereas hardness and gumminess exhibited a decreasing trend after combined pretreatment and segmented drying.
← all excerpts
Novel edible coatings pretreatment for enhancing drying performance and physicochemical properties of cherry fruits during multi-frequency ultrasonic vacuum far infrared radiation - Radio frequency vacuum segmented combination drying.
1
—
—