Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (<i>Citrus japonica</i>) Slices by Vacuum Dryer

Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (<i>Citrus japonica</i>) Slices by Vacuum Dryer

The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 °C-100 mbar) was inves...

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Bibliographic Details
Main Authors: Azime Özkan-Karabacak, Gülşah Özcan-Sinir, Ali Eren Çopur, Murat Bayizit
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
kumquat
osmotic dehydration
vacuum drying
drying characteristics
antioxidant capacity
total phenolics
Online Access:https://www.mdpi.com/2304-8158/11/14/2139

Internet

https://www.mdpi.com/2304-8158/11/14/2139

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