Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

Journal of Food Engineering

Volumn 91, Issue 4, 2009, Pages 560-565

  Wu, Long ^a   Orikasa, Takahiro ^b   Tokuyasu, Ken ^b   Shiina, Takeo ^b   Tagawa, Akio ^a  

^a CHIBA UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Eggplant; Electrical impedance spectroscopy; Physical properties; Quality; Vacuum dehydrofreezing

Indexed keywords

ELECTRIC IMPEDANCE; ELECTRIC IMPEDANCE MEASUREMENT; ELECTRIC NETWORK ANALYSIS; FREEZING; MOISTURE; MOISTURE DETERMINATION; SURFACE CHEMISTRY; SURFACE TREATMENT; TEXTURES; THAWING; VACUUM;

CELL STRUCTURES; EGGPLANT; ELECTRICAL IMPEDANCE SPECTROSCOPY; ELECTRICAL IMPEDANCES; EXPERIMENTAL CONDITIONS; FREEZING TIMES; FUNDAMENTAL CHANGES; ICE FORMATIONS; LOW TEMPERATURES; MOISTURE CONTENTS; PROCESS CONDITIONS; QUALITY; QUALITY ATTRIBUTES; SURFACE COLORS;

CONCRETES;

SOLANUM MELONGENA;

EID: 58149171890     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.021     Document Type: Article

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