Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies...

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Egile Nagusiak:	Katarzyna Rybak, Artur Wiktor, Mohammad Kaveh, Magdalena Dadan, Dorota Witrowa-Rajchert, Małgorzata Nowacka
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-03-01
Saila:	Molecules
Gaiak:	ultrasound pulsed electric field blanching drying porosity color
Sarrera elektronikoa:	https://www.mdpi.com/1420-3049/27/7/2164
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!