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Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)
The study was carried out to assess fresh slices and thermally pretreated pumpkin (Cucurbita maxima) dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C. The drying kinetics and quality attributes of the dried product were determined, and results indicated that the modified Page model was the be...
Tallennettuna:
| Julkaisussa: | Heliyon |
|---|---|
| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2021
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8080050/ https://ncbi.nlm.nih.gov/pubmed/33948517 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e06802 |
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