Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality
Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality
About this item
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Author / Creator
Publisher
United States: Public Library of Science
Journal title
Language
English
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Publication information
Publisher
United States: Public Library of Science
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Scope and Contents
Contents
Two different drying methods (vacuum freeze-drying and hot-air drying) were used to dry mulberry of three varieties ’Baiyuwang’(D1), ’Longsang’(D2) and ’Zhongshen.1’(D3), and the fresh fruit of each variety was used as the control. The effects of different processing conditions on the physical characteristics, nutrients, functional components and a...
Alternative Titles
Full title
Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_9f67436d221a46da8f055807d082ca25
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_9f67436d221a46da8f055807d082ca25
Other Identifiers
ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0283303
