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....

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Váldodahkkit:	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
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Elsevier 2025-01-01
Ráidu:	Heliyon
Fáttát:	Anthocyanins Bioactive parameters Food flours Ripening Tropical fruits
Liŋkkat:	http://www.sciencedirect.com/science/article/pii/S2405844025002129
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