Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

LWT

Volumn 47, Issue 1, 2012, Pages 183-188

  Huang, Lue lue ^a,b   Zhang, Min ^a   Wang, Li ping ^a   Mujumdar, Arun S ^c   Sun, Dong feng ^d  

^a JIANGNAN UNIVERSITY   (China)

^b SHENZHEN POLYTECHNIC   (China)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^d Shandong Luhua Group Company   (China)

Author keywords

Aroma; Combination drying; Microstructure; Microwave vacuum; Texture

Indexed keywords

FINITE DIFFERENCE METHOD; FRUITS; MICROSTRUCTURE; ODORS; PHENOLS; SUGARS; TEXTURES;

AROMA; AROMA RETENTION; COMBINATION DRYING; HIGH TEMPERATURE; MICROWAVE - VACUUM DRYING; MICROWAVE APPLICATIONS; MICROWAVE-VACUUM; REDUCING SUGARS;

DRYING;

MALUS X DOMESTICA;

EID: 84862822802     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.009     Document Type: Article

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