A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper
In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 06. Apr., Seite 185-196 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Comparative Study Journal Article bioaccessibility chlorophylls drying kinetics green bell pepper ohmic heating total phenolics Antioxidants Ascorbic Acid mehr... |
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