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Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit
Pungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive components. So, in current study onion slices were dried...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133842/ https://ncbi.nlm.nih.gov/pubmed/30228430 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3379-4 |
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