The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by...

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Bibliographic Details
Main Authors: Agnieszka Ciurzyńska, Julita Falacińska, Hanna Kowalska, Jolanta Kowalska, Sabina Galus, Agata Marzec, Ewa Domian
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
red beet
freeze drying
blanching
freezing
ultrasounds
Online Access:https://www.mdpi.com/2304-8158/10/1/132

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https://www.mdpi.com/2304-8158/10/1/132

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