Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon
In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/2/84 |