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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |