Thin-Layer Drying Kinetics and Quality Attributes of Apple Pomace Powders from Different Varieties

Apple pomace, a major by-product of juice processing, requires effective drying for valorization and preservation. This study investigated the thin-layer drying kinetics of apple pomace from three varieties (Starkrimson, Idared, and Jonagold) under forced convection at 57 °C, 63 °C, and 68 °C. Seven...

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Detalhes bibliográficos

Principais autores:	Liliana Ceclu, Alexandru Radu Corbu, Iurie Rumeus, Alexandra Cicanci, Ana-Maria Blejan, Irina Vîșcu, Violeta Nour
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-03-01
Colecção:	Foods
Assuntos:	apple pomace drying kinetics mathematical models apple variety phenolic compounds antioxidant activity
Acesso em linha:	https://www.mdpi.com/2304-8158/15/6/1090
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