The aim of this work was to study the influence of freeze-drying conditions of kiwi (Actinidia deliciosa
) on physicochemical properties and grinding characteristics of dried fruits. Whole kiwi fruits were freeze-dried with the different pressure: 12, 20, 42, 63, 85, and 103 Pa. Dried fruit...
Author(s) : Domin, M.; Dziki, D.; Kłapsia, S.; Blicharz-Kania, A.; Biernacka, B.; Krzykowski, A.
Publisher : Walter de Gruyter, Berlin, Germany
Journal article; Conference paper : International Journal of Food Engineering 2020 Vol.16 No.1/2 ref.35