The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries
Katarzyna Pobiega,
Aleksandra Matys,
Magdalena Trusinska
et al.
Abstract:Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional value of processed plant material. This results in the development of innovative, non-thermal methods of food preservation and processing. Hence, the study was conducted to examine how ultrasound (US) and pulsed electric field (PEF) affect the osmotic dehydration process of s… Show more
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