Kinetic modeling of different drying techniques and their influence on color, bioactive compounds, a...
Kinetic modeling of different drying techniques and their influence on color, bioactive compounds, antioxidant indices and phenolic profile of watermelon rind
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Publisher
New York: Springer US
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Language
English
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New York: Springer US
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In this study, different drying methods namely, hot air drying (HAD: 60, 80 °C), vacuum freeze-drying (VFD: -40, − 80 °C) and vacuum-microwave drying (VMD: 160, 320 W), showed a significant effect (
p
< 0.05) on the drying kinetics and quality of WMR obtained from two largely cultivated watermelon cultivars. Wang and Singh and the Logarithmic...
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Full title
Kinetic modeling of different drying techniques and their influence on color, bioactive compounds, antioxidant indices and phenolic profile of watermelon rind
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TN_cdi_proquest_journals_2769875736
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2769875736
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ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-022-01674-x
