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Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of anthocyanins of blood-flesh peach under hot air drying for the first time. The results showed that the hot air-drying process of...

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Detalles Bibliográficos
Autores principales:	Tan, Si, Miao, Yiwen, Zhou, Chongbing, Luo, Yuping, Lin, Zhiru, Xie, Ruobing, Li, Wenfeng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179969/ https://www.ncbi.nlm.nih.gov/pubmed/35681347 http://dx.doi.org/10.3390/foods11111596

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