Assessment of the effect of air humidity and temperature on convective drying of apple with pulsed electric field pretreatment

Author:

Matys AleksandraORCID,Witrowa-Rajchert Dorota,Parniakov Oleksii,Wiktor Artur

Funder

Horizon 2020

European Union

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Effect of pulsed electric field pretreatment on drying kinetics, color, and texture of parsnip and carrot;Alam;Journal of Food Science,2018

2. Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables;Bassey;Trends in Food Science & Technology,2021

3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

4. Drying curves and water activity evaluation of dryed banana;Cano-Chauca,2004

5. Effect of pulsed electric field on texture and drying time of apple slices;Chauhan;Journal of Food Science and Technology,2018

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