Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generated by BaTiO(3) resistance. Litchi fruit pulp were dried at 70 °C with an air vel...

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Detalles Bibliográficos
Autores principales: Cao, Xiaohuang, Islam, Md. Nahidul, Xu, Wanxiu, Chen, Jianping, Chitrakar, Bimal, Jia, Xuejing, Liu, Xiaofei, Zhong, Saiyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230953/
https://www.ncbi.nlm.nih.gov/pubmed/32260168
http://dx.doi.org/10.3390/foods9040425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230953/
https://www.ncbi.nlm.nih.gov/pubmed/32260168
http://dx.doi.org/10.3390/foods9040425

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