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Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying

Research background. Drying represents a viable unit operation for the preservation of food. Convective drying is the most used method for plant materials. However, it can result in negative changes in food nutrient composition, and other quality parameters, besides requiring high energy consumption...

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Principais autores: Lívia Dias Campêlo de Freitas, Shirley Clyde Rupert Brandão, João Henrique Fernandes da Silva, Otidene Rossiter Sá da Rocha, Patrícia Moreira Azoubel
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
coleção:Food Technology and Biotechnology
Assuntos:
ascorbic acid
carotenoids
convective drying
product colour
ethanol
ultrasound
Acesso em linha:https://hrcak.srce.hr/file/379866
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