• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1018-1023
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• 2010

This study was conducted to investigate quality changes of apple slab after pretreating with supercritical $CO_2$. L, a, b and color difference values were little changed at increasing temperature and pressure. Polyphenol oxidase was inhibited according to increment of supercritical $CO_2$ temperature and pressure. Springiness and hardness were increased at increasing pressure and temperature condition of pretreatment but hardness showed lower value than untreatment. The texture like sponge of dried apple slab was probably due to channels which were made during penetration and release of carbon dioxide.