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What is Vaccume Freeze Drying about?
This study focuses on optimizing the vacuum freeze-drying (VFD) process for kiwi fruit to enhance product quality while reducing costs. Using the Taguchi method, the researchers identified optimal parameters such as slice thickness, ramp rate, drying temperature, and drying rate, achieving the best results at specific settings. The findings indicate that VFD effectively preserves the nutritional content, taste, and appearance of kiwi fruit compared to other drying methods.
- Author
- Ali Abbas
- Language
- EN