A novel infrared drying technique for processing of apple slices: Drying characteristics and quality attributes
Most conventional drying methods often result in significant degradation of food items' flavor, color, and bioactive compounds due to the drying process. One of the effective drying methods for improving food quality and reducing the drying process's duration is applying heat through infrared radiat...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2023-12-01
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| Seria: | Case Studies in Thermal Engineering |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2214157X23009826 |
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