Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
Author:
Affiliation:
1. Instituto Nacional de Tecnologia Agropecuaria, Argentina; Universidad Nacional de La Plata, Argentina
2. Universidad Nacional de La Plata, Argentina
3. Universidad Nacional de La Plata, Argentina; Universidad Nacional de La Plata, Argentina
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n2/0101-2061-cta-fst29117.pdf
Reference37 articles.
1. Influence of air temperature on drying kinetics and antioxidant potential of olive pomace;Ahmad-Qasem M. H.;Journal of Food Engineering,2013
2. Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process;Arballo J. R.;Drying Technology,2012
3. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, color and antioxidant content;Arslan D.;Food and Bioproducts Processing,2011
4. Solar drying;Belessiotis V.;Solar Energy,2011
5. Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying;Bórquez R. M.;Journal of Food Engineering,2010
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