Microwave–vacuum drying of pomegranate arils ( Punica granatum L. cv. Hicaznar): Effect on quality and nutrient content
Author:
Affiliation:
1. Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
2. Department of Food Engineering Mersin University Mersin Turkey
Funder
Mersin Üniversitesi
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14085
Reference36 articles.
1. Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds
2. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity
3. Effect of active-modified atmosphere packaging on the respiration rate and quality of pomegranate arils (cv. Wonderful)
4. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats
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