Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity

In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactiv...

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Detalles Bibliográficos
Autores principales: Yang, Kai-Wen, Wang, Dong, Vidyarthi, Sriram K., Li, Suo-Bin, Liu, Zi-Liang, Wang, Hui, Chen, Xian-Jun, Xiao, Hong-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571454/
https://www.ncbi.nlm.nih.gov/pubmed/36235366
http://dx.doi.org/10.3390/plants11192500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571454/
https://www.ncbi.nlm.nih.gov/pubmed/36235366
http://dx.doi.org/10.3390/plants11192500

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