Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation

• Published in: Food Science and Technology Research Vol. 29; no. 6; pp. 453 - 463
• Main Authors: Ando, Yasumasa, Okada, Takeyuki
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; Japan Science and Technology Agency
• Subjects: Actinidia; Color; Discoloration; Drying; Freeze drying; Kiwifruit; Microwave-vacuum drying; Prefreezing; Temperature control; Texture; Thawing; Thin walls; Vacuum; Vacuum drying; Vapor pressure; X-ray CT

The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying...