A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is
Proceedings of 21th International Drying Symposium
This research work is about dehydrofreezing assisted by DIC treatment as an innovative conservation process of apple fruits. Samples previously dehydrated and DIC treated were frozen at -30 °C and at two different practical freezing rates. The effects of sample water content (W) and practical freezing rate (PFR) on freezing characteristics and apple texture were examined. Thaw exudate water (TEW) of 200% and 100% db samples was approximately 3 g/100 g water. Whereas, it was lower than 0.5 g/100doi:10.4995/ids2018.2018.8371 fatcat:xbnbiqqn3rcwpavmfkb3d55tn4