Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO<sub>2</sub>) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality

Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO<sub>2</sub>) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality

Freeze-dried berry fruits are generally consumed as they are, whole and without peeling or cutting, as the conservation of their original shape and appearance is often desired for the final product. However, usually, berries are naturally wrapped by an outer skin that imparts a barrier to vapor flow...

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Bibliographic Details
Main Authors: Pablo Munzenmayer, Jaime Ulloa, Marlene Pinto, Cristian Ramirez, Pedro Valencia, Ricardo Simpson, Sergio Almonacid
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
blueberry freeze-drying
berry-busting
skin perforation
primary drying time
quality
Online Access:https://www.mdpi.com/2304-8158/9/2/211

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