Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (D(eff)), surface temperature, glass transition temperature (T(g)),...

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Detalles Bibliográficos
Autores principales: Dong, Wenjiang, Cheng, Ke, Hu, Rongsuo, Chu, Zhong, Zhao, Jianping, Long, Yuzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100066/
https://www.ncbi.nlm.nih.gov/pubmed/29751607
http://dx.doi.org/10.3390/molecules23051146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100066/
https://www.ncbi.nlm.nih.gov/pubmed/29751607
http://dx.doi.org/10.3390/molecules23051146

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