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Effects of dehydration processes on flavour compounds and histology of apricots (Prunus armeniaca)

✍ Scribed by C. Y. Lee; D. K. Salunkhe; F. S. Nury

Publisher: John Wiley and Sons
Year: 1966
Tongue: English
Weight: 833 KB
Volume: 17
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740170902

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✦ Synopsis

It is shown that freeze-dehydrated products contained the highest quantity of volatile reducing substances and volatile carbonyl compounds. Histological changes were minimal by freeze dehydration as compared with those obtained in other dehydration processes studied.

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