Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K(2)CO(3) or sunflower oil/K(2)CO(3) at 28 °C and olive oil/NaOH cum blanching at 96 °C for 15s, hot water at 9...

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Detalles Bibliográficos
Autores principales: Ojediran, John O., Okonkwo, Clinton E., Olaniran, Abiola F., Iranloye, Yetunde M., Adewumi, Adejoke D., Erinle, Oluwakemi, Afolabi, Yemisi Tokunbo, Adeyi, Oladayo, Adeyi, Abiola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8586757/
https://www.ncbi.nlm.nih.gov/pubmed/34805567
http://dx.doi.org/10.1016/j.heliyon.2021.e08312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8586757/
https://www.ncbi.nlm.nih.gov/pubmed/34805567
http://dx.doi.org/10.1016/j.heliyon.2021.e08312

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