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What is Pre-Freezing Effects on Dried Apples about?

The document discusses a study on the effects of different pre-freezing methods and pressure levels during microwave-vacuum drying on the pore structure and mechanical properties of dried apples. Slow-freezing pretreatment and lower pressure conditions were found to reduce drying time and produce samples with large pore sizes and high porosity similar to freeze-dried samples, though some differences in mechanical properties remained. The study aims to improve drying efficiency and quality of dried apple sam

Author

nặc danh

Language

EN