Influence of pulsed microwave on betacyanins, betaxanthins and physical properties during drying of red beetroot
This study aimed to investigate the effect of pulse ratio and microwave power during drying of red beetroot using combined intermittent microwave – hot air at low temperature (40˚C). A significant decrease in drying time was observed by increasing the microwave power from 360 to 900 W and decreasing...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000446 |