Effects of pre-freezing and sucrose impregnation methods on the quality of freeze-dried apple slices
GUO Ziyu; HU Jiaqi; YANG Feifei; LIU Wuyi; WANG Haiou · 2024 · Shipin yu jixie
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Methods] The freeze-drying process was divided into six groups: vacuum pre-freezing without sucrose immersion (VFFD), atmospheric pre-freezing without sucrose immersion (CFFD), vacuum pre-freezing with sucrose immersion (BSVFFD), vacuum pre-freezing with sucrose immersion (MSVFFD), atmospheric pre-freezi
Abstract by GUO Ziyu; HU Jiaqi; YANG Feifei; LIU Wuyi; WANG Haiou, Shipin yu jixie (2024) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.13652/j.spjx.1003.5788.2023.80880