Intermittent Microwave-Vacuum Drying Effects on Pears

In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigated. According to the drying treatments, increased micr...

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מידע ביבליוגרפי

Principais autores:	Onur Taskin, Ahmet Polat, Nazmi Izli, Baris Bulent Asik
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences 2019-02-01
סדרה:	Polish Journal of Food and Nutrition Sciences
נושאים:	microwave-vacuum drying mineral content protein rehydration ratio color scanning electron microscopy
גישה מקוונת:	http://www.journalssystem.com/pjfns/,101682,0,2.html
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