Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices.

ABSTRACT: Pretreatment combined with vacuum freeze-drying is an effective technique to extend the storage period of jujube fruits and reduce energy consumption and cost; however, the effects of pretreatment on the quality characteristics of jujube during vacuum freeze-drying remain unknown. In this study, the effects of cold plasma (CP), high hydrostatic pressure (HHP), ultrasound (US), high-pressure carbon dioxide (HPCD), and conventional blanching (BC) as pretreatments on the performance of vacuum freeze-dried jujube slices were investigated. The results indicated that the application of different pretreatments decreased the water activity and increased the rehydration capacity, owing to the pretreatment etching larger and more porous holes in the microstructure. Freeze-dried jujube slices pretrea

SUBMITTER: Yuan L 

PROVIDER: S-EPMC9664403 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature