Quality assessment and shelf life modeling of pulsed electric field pretreated osmodehydrofrozen kiwifruit slices
The objective of this work was to investigate the potential use of pulsed electric field (PEF) in combination with osmotic dehydration (OD) as a pre-freezing step and to evaluate the effect on quality characteristics and shelf life of frozen kiwifruit. Peeled kiwifruit was subjected to PEF (1.8 kV/c...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2018-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/130 |
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