Robbers MR, Singh P and LM Cunba Osmotic-Convective Dehydrofreezing
Process for Drying Kiwi Fruit.
A new technique, dehydrofreezing
, will continue to be essential as it partially evaporates moisture of individually quick-frozen vegetables prior to freezing so that less cell damage occurs, leading to less drip loss and greater textural integrity during preparation.
We also detailed the limitations of dehydrofreezing
, and as far back as 1959 very accurately showed that the problems of irradiated foods were so great they might not be solved in our lifetime.