Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies...

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Detalles Bibliográficos
Autores principales: Rybak, Katarzyna, Wiktor, Artur, Kaveh, Mohammad, Dadan, Magdalena, Witrowa-Rajchert, Dorota, Nowacka, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000649/
https://www.ncbi.nlm.nih.gov/pubmed/35408568
http://dx.doi.org/10.3390/molecules27072164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000649/
https://www.ncbi.nlm.nih.gov/pubmed/35408568
http://dx.doi.org/10.3390/molecules27072164

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