Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD...

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Detalles Bibliográficos
Autores principales: Ignaczak, Anna, Salamon, Agnieszka, Kowalska, Jolanta, Marzec, Agata, Kowalska, Hanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10490186/
https://www.ncbi.nlm.nih.gov/pubmed/37687236
http://dx.doi.org/10.3390/molecules28176407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10490186/
https://www.ncbi.nlm.nih.gov/pubmed/37687236
http://dx.doi.org/10.3390/molecules28176407

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