Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectivene...

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Detalles Bibliográficos
Autores principales: Brahmi, Fatiha, Mateos-Aparicio, Inmaculada, Mouhoubi, Khokha, Guemouni, Sara, Sahki, Tassadit, Dahmoune, Farid, Belmehdi, Ferroudja, Bessai, Chafiaa, Madani, Khodir, Boulekbache-Makhlouf, Lila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045004/
https://www.ncbi.nlm.nih.gov/pubmed/36978886
http://dx.doi.org/10.3390/antiox12030638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045004/
https://www.ncbi.nlm.nih.gov/pubmed/36978886
http://dx.doi.org/10.3390/antiox12030638

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