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- W2810601877 abstract "Abstract The effect of different freezing pre-treatments on the drying kinetics (50 °C and 1 m/s), and quality of vegetables with different structures such as beetroot, apple and eggplant has been studied. Samples cubes of 0.01 m edge were frozen at temperatures of −20 °C, −80 °C, or by immersion in liquid nitrogen (−196 °C). Then, frozen samples were dried at 50 °C and 1.0 m/s. Freezing pre-treatments promoted a significant (p" @default.
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- W2810601877 date "2018-12-01" @default.
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- W2810601877 title "Freezing pre-treatments on the intensification of the drying process of vegetables with different structures" @default.
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- W2810601877 doi "https://doi.org/10.1016/j.jfoodeng.2018.07.008" @default.
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