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All Journal Jurnal Keteknikan Pertanian
Waqif Agusta
Research Center for Agroindustry, National Research and Innovation Agency, KST Soekarno Cibinong
Agriculture, Biological Sciences & Forestry

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Does a Freeze-thaw Pretreatment Enhance the Quality of Dried Foods? A Meta-Analysis Tri Yulni; Wendianing Putri Luketsi Luketsi; Waqif Agusta; Ermi Erene Koeslulat; Spetriani Spetriani; Lully Natharina Prasetyani
Jurnal Keteknikan Pertanian Vol. 11 No. 2 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.2.240-252

Abstract

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.
Co-Authors Ermi Erene Koeslulat Lully Natharina Prasetyani Spetriani Tri Yulni Wendianing Putri Luketsi Luketsi