Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Be...
Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US))...
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Full title
Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods
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TN_cdi_doaj_primary_oai_doaj_org_article_c5a4047b8fd349c08cf2f7d2c78099b9
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_c5a4047b8fd349c08cf2f7d2c78099b9
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules27072164
