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Comparison of the Sensory Quality, Image Textures and Color Parameters of Black Chokeberries Dried in a Frozen State by Simultaneous Osmo-Microwave-Vacuum Drying Using Different Osmotic Solutions Cover

Comparison of the Sensory Quality, Image Textures and Color Parameters of Black Chokeberries Dried in a Frozen State by Simultaneous Osmo-Microwave-Vacuum Drying Using Different Osmotic Solutions

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 29 (2025): Issue 1 (June 2025)
By: Ewa RopelewskaORCID,  Dorota KonopackaORCID and  Jan PieckoORCID  
Open Access
|Sep 2025

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DOI: https://doi.org/10.2478/aucft-2025-0003 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 43 - 54
Submitted on: Dec 6, 2024
Accepted on: Mar 10, 2025
Published on: Sep 22, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
frozen chokeberry,
microwave-vacuum drying,
osmotic dehydration,
sensory analysis,
image processing,
color measurement
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Ewa Ropelewska, Dorota Konopacka, Jan Piecko, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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