Spondias purpurea L. (Anacardiaceae) fruits flours at different maturation stages: Drying kinetics, mathematical modelling, characterization and correlation analysis

The aim of this study was to examine the drying kinetics of Spondias purpurea L. fruits at various maturation stages (I to V) using a range of mathematical models (Henderson and Pabis, Lewis, Logarithmic, Midilli, and Page). Additionally, an assessment of the resulting flours' quality was conducted....

Полное описание

Библиографические подробности

Главные авторы:	Álvaro Gustavo Ferreira da Silva, Franciscleudo Bezerra da Costa, Ana Marinho do Nascimento, Giuliana Naiara Barros Sales, Jéssica Leite da Silva, Alzira Maria de Sousa Silva Neta, Wellington Souto Ribeiro, Toshik Iarley da Silva, Bruno Fonsêca Feitosa
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2025-01-01
Серии:	Heliyon
Предметы:	Anthocyanins Bioactive parameters Food flours Ripening Tropical fruits
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S2405844025002129
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