Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes

Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes

The effect of ultrasonic pretreatment on grapes' microstructure, texture, characteristics of three pectin fractions were investigated over vacuum drying temperature ranging from 65 to 85 °C. Ultrasonic treated samples exhibited a better microstructure and texture quality than with vacuum drying...

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Bibliographic Details
Main Authors: Yadong Xiao, Yiwen Yang, Yayuan Xu, Lei Feng, Meimei Nie, Liying Niu, Chunquan Liu, Chunju Liu, Dajing Li, Zhifang Yu
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Grapes
Pretreatment
Vacuum drying
Texture properties
Pectin
PCA
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004808
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