Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties

The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., an...

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Detalles Bibliográficos
Autores principales: Abbaspour-Gilandeh, Yousef, Kaveh, Mohammad, Fatemi, Hamideh, Aziz, Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147953/
https://www.ncbi.nlm.nih.gov/pubmed/34064476
http://dx.doi.org/10.3390/foods10051006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147953/
https://www.ncbi.nlm.nih.gov/pubmed/34064476
http://dx.doi.org/10.3390/foods10051006

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