Time and energy reduction on grape dehydration by applying dipping solution on freeze drying process

Autor: Ismael Mendoza-Muñoz, R. Lopez-Avitia, Alvaro González-Angeles, Ciceron Gonzalez-Toxqui

Publikováno v: Anais da Academia Brasileira de Ciências v.92 n.2 2020
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
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Anais da Academia Brasileira de Ciências, Volume: 92, Issue: 2, Article number: e20190072, Published: 10 AUG 2020

To preserve freshness and nutritional quality of fruits and vegetables is required large energy expenditure due to most storage techniques require low temperatures, making the product difficult to transport and store. Purpose: To reduce energy expend

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f15c7bae6eac23ccb90cad362d58531
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000301107

Time and energy reduction on grape dehydration by applying dipping solution on freeze drying process

Autor: CICERÓN GONZÁLEZ-TOXQUI, ALVARO GONZÁLEZ-ANGELES, ROBERTO LÓPEZ-AVITIA, ISMAEL MENDOZA-MUÑOZ

Publikováno v: Anais da Academia Brasileira de Ciências

Abstract To preserve freshness and nutritional quality of fruits and vegetables is required large energy expenditure due to most storage techniques require low temperatures, making the product difficult to transport and store. Purpose: To reduce ener

Externí odkaz: https://doaj.org/article/d077d14c94f940fa9c31b7f34f1b0350