of strawberries: Polyphenolic content, volatile profileand consumer acceptance.
y Mascheroni, R.H., Dehydrofreezing
of pineapple, doi:10.1016/j.jfoodeng.2010.02.026, J.Food Eng, (en linea), 99(3), 269-275 (2010)
[7.] 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."
In addition, Basic's dehydrofreezing
process introduces an added food safety element, he says.