Main Article Content
Based on the results of several studies, it's questionable if freeze-thaw pretreatment can improve dried product qualities. To answer this question, a meta-analysis was conducted to determine the effect of freeze-thaw pretreatment on the quality of dried products. This research aimed to assess the impact of freeze-thaw pretreatment on the quality of dried plant-based foods. The data was sourced from the Scopus database, and the selection criteria were based on the PRISMA protocol. All meta-analysis calculations were performed using OpenMEE Software. The results revealed that freeze-thaw pretreatment significantly affected ΔE, TFC, and TPC. However, freeze-thaw pretreatment does not significantly affect shrinkage and hardness. Based on what the analysis subgroup found, the best freezing temperatures are -20 °C and -196 °C because both temperatures favorably impact TFC and hardness. Moreover, freeze-thaw pretreatment is applicable to I-C, NIR, and HA-MV drying.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Jurnal Keteknikan Pertanian. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.