A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content
The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (<i>Daucus carota...
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| Principais autores: | , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI AG
2023-01-01
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| 叢編: | Foods |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/12/3/589 |
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