Impact of air temperature on drying characteristics and some bioactive properties of kiwi fruit slices
Drying kinetics, ascorbic acid content (AAC), total phenolic content (TPC), and antioxidant capacity (AC) of kiwifruits at different temperatures (60 °C, 70 °C, and 80) were investigated. The drying rate and effective moisture diffusivity of kiwifruits were the highest at 80 °C. Additionally, the Pa...
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| Format: | Artigo |
| Sprache: | Inglês |
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Association of the Chemical Engineers of Serbia
2022-01-01
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| Schriftenreihe: | Chemical Industry and Chemical Engineering Quarterly |
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| Online-Zugang: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2022/1451-93722100026T.pdf |
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