Effect of pulsed electric field pre-treatment and the freezing methods on the kinetics of the freeze-drying process of apple and its selected physical properties

HIGHLIGHTS

• who: Dorota Nowak and Ewa Jakubczyk from the Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska C, Warsaw, Poland have published the Article: Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties, in the Journal: Foods 2022, 11, 2407. of /2022/
• what: The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast slow and vacuum freezing . . .
  

   

  

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