Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectivene...

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Auteurs principaux:	Fatiha Brahmi, Inmaculada Mateos-Aparicio, Khokha Mouhoubi, Sara Guemouni, Tassadit Sahki, Farid Dahmoune, Ferroudja Belmehdi, Chafiaa Bessai, Khodir Madani, Lila Boulekbache-Makhlouf
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2023-03-01
Collection:	Antioxidants
Sujets:	potato peels drying kinetics forced convection drying microwave drying antioxidants antioxidant capacity
Accès en ligne:	https://www.mdpi.com/2076-3921/12/3/638
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