Microwave- and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes
Author:
Affiliation:
1. Department of Process Engineering, Institute of Technology and Chemical Engineering, Poznan University of Technology, Poznan, Poland
2. Thermal Process Engineering, Otto von Guericke University, Magdeburg, Germany
Funder
National Science Centre in Poland
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1433199
Reference61 articles.
1. Anthocyanins and Human Health: An In Vitro Investigative Approach
2. Selected Quality Attributes of Dried Foods
3. Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying
4. Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries
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