Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, Carrots, Corn, and Blueberries
Gong, Zhiqing; Gao, Leyi; An, Jianshen; Zhang, Min; Mujumdar, A. S.; & Sun, Jincai. (2009). Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, Carrots, Corn, and Blueberries. Drying Technology, 28(1), 36-41.
Gong, Zhiqing; Gao, Leyi; An, Jianshen; Zhang, Min; Mujumdar, A. S.; & Sun, Jincai. (2009). Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, Carrots, Corn, and Blueberries. Drying Technology, 28(1), 36-41.
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Predrying followed by vacuum impregnation using a solution of nanosized calcium carbonate was carried out for several products such as strawberries, blueberries, carrots, and corn. This process improved impregnation mass of the functional substance in the products tested. Though products like butter candy taste sweet, due to their high content of sugar and fat they face high consumer resistance. The objective of this study is to produce snack foods using fruits and vegetables that not only have sweet taste but that have the best retention of the original color, shape, and aroma of the fresh fruit or vegetable while retaining their vitamin, dietary fiber, and trace element contents. [ABSTRACT FROM AUTHOR]
JOUR
Gong, Zhiqing
Gao, Leyi
An, Jianshen
Zhang, Min
Mujumdar, A. S.
Sun, Jincai
2009
Drying Technology
28
1
36-41
10.1080/07373930903423913
1248