I am in the R&D process of Freeze Dried Fruits and Vegetables manufacturing company. We produce lime slices by using Freeze Drying Technology.
There is browning in the final output after 3-4 months of shelf life.
What are anti-browning agents we can use in our slices?
Could someone suggest, please?
Please search the web: “Recent trends in controling enzymatic browning of fruits and vegetable products…”…
That might help you in selecting the best agents for your needs…
Few years back i have come across reports of erythorbic acid ( or its salts) have shown good effectiveness in addressing this problem when employed as a dip before freeze drying…
Could you please elaborate on your packaging and any pretreatment you apply?