Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties

A novel dryer operating at low temperatures under vacuum conditions was used to study the drying kinetics and resulting physical and nutritional-functional properties of papaya (Vasconcellea pubescens). Drying experiments were carried out at 10, 20, 30 and 40°C and constant vacuum (1 kPa). Proximate...

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Detalhes bibliográficos

Principais autores:	Antonio Vega-Gálvez, Elsa Uribe, Alexis Pastén, Macarena Vega, Jacqueline Poblete, Cristina Bilbao-Sainz, Bor-Sen Chiou
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2022-06-01
coleção:	Future Foods
Assuntos:	Biological activity Caricaceae Low-temperature drying Vasconcellea pubescens
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2666833522000053
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