Effect of osmotic dehydration on microstructure, shrinkage, rehydration ratio and sensory properties of quince slices pretreated by active edible coating

Document Type : Research Paper

Authors

Mina Akbarian ¹

Babak Ghanbarzadeh ²

Mahmood Sowti ³

Jalal Dehgannya ³

¹ M. Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

² Associated Professor , Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

³ Assistant Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

Subjects

Iranian Journal of Biosystem Engineering