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- W19175536 abstract "The effects of pretreatment by freezing on juice expression and drying characteristics of Prunus mume fruit were investigated. Fresh fruit slices were frozen at , thawed, and then either pressed (to yield juice) or dried. Fresh fruit slices were used as controls. Both juice yield and drying rate were higher when pre-frozen fruit was tested, compared to fresh fruit. The L and b color values were lower in the juice and dried powder of pre-frozen compared to fresh fruit. The a color value was higher in juice and powder prepared from pre-frozen fruit compared to fresh fruit. There was no significant difference in free sugar or organic acid content between juices and powders from pre-frozen and fresh fruit. None of soluble solid content, titratable acidity, or juice pH was affected by freezing pretreatment. The results suggest that such pretreatment may be useful to increase juice yield and drying rate. However, browning of juice and powder may be elevated." @default.
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- W19175536 date "2010-01-01" @default.
- W19175536 modified "2023-10-17" @default.
- W19175536 title "Effects of Freezing Pretreatment on Juice Expression and Drying Characteristics of Prunus mume Fruit" @default.
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