Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents.

This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4-8% (w/v), polydextrose 4-8% (w/v) and xanthan gum 0.

Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: effects of drying methods and conditions.

The effects of selected drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD), on the heat resistance of Salmonella attached on vegetable surface, which are data that have never been reported elsewhere, were investigated at drying temperatures of 50-70 °C; vacuum drying and LPSSD were carried out at an absolute pressure of 10 kPa.