Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Persimmon (<i>Diospyros kaki</i> L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handli...

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Päätekijät:	Cristina M. González, Rebeca Gil, Gemma Moraga, Alejandra Salvador
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2021-03-01
Sarja:	Foods
Aiheet:	<i>Diospyros kaki</i> post-harvest losses dehydrated persimmon thin-layer modeling drying rate
Linkit:	https://www.mdpi.com/2304-8158/10/3/647
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