Publications by authors named "Da-Long Jiang"
Article Synopsis
- The study investigated how different pretreatments (freezing, ultrasound, and freeze-ultrasound) affected the drying process and quality of strawberry slices using infrared and hot air drying techniques.
- The freeze-ultrasound pretreatment significantly improved cell membrane permeability, reduced drying time by 50%, and decreased enzyme activity while enhancing the nutritional and functional properties of the strawberries.
- Overall, freeze-ultrasound pretreatment proved to be an effective method for improving the drying process and quality of dried strawberry slices, retaining more nutrients and flavors compared to the untreated control group.
