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A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content

The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (Daucus carota) p...

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Detalles Bibliográficos
Autores principales:	Kim, Si-Yeon, Lee, Byung-Min, Hong, Seok-Young, Yeo, Hyun-Ho, Jeong, Se-Ho, Lee, Dong-Un
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914679/ https://www.ncbi.nlm.nih.gov/pubmed/36766117 http://dx.doi.org/10.3390/foods12030589

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