Abstract The effect of different freezing pre-treatments on the drying kinetics (50 °C and 1 m/s), and quality of vegetables with different structures such as beetroot, apple and eggplant has been studied. Samples cubes of 0.01 m edge were frozen at temperatures of −20 °C, −80 °C, or by immersion in liquid nitrogen (−196 °C). Then, frozen samples were dried at 50 °C and 1.0 m/s. Freezing pre-treatments promoted a significant (p

中文翻译：

---

冷冻预处理对不同结构蔬菜干燥过程的强化

摘要 研究了不同冷冻预处理对甜菜根、苹果和茄子等不同结构蔬菜的干燥动力学（50℃和1m/s）和品质的影响。将 0.01 m 边缘的样品立方体在 -20 °C、-80 °C 的温度下冷冻，或通过浸入液氮 (-196 °C) 进行冷冻。然后，冷冻样品在 50 °C 和 1.0 m/s 下干燥。冷冻预处理促进了显着（p