Investigation of Drying Kinetics and Powder Product Properties of Dragon Fruit Powders Dried by Microwave Assisted Foam Drying Method
In this study, dragon fruit was dried by a microwave-assisted foam drying method and the effect of different microwave powers (350, 460 and 700W) on the drying kinetics and powder product properties were investigated. The properties (foam stability, expansion and density) of the foams obtained by ad...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5089 |