Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Persimmon (<i>Diospyros kaki</i> L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season im...

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Bibliographic Details
Main Authors: Cristina M. González, Rebeca Gil, Gemma Moraga, Alejandra Salvador
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
<i>Diospyros kaki</i>
post-harvest losses
dehydrated persimmon
thin-layer modeling
drying rate
Online Access:https://www.mdpi.com/2304-8158/10/3/647

Internet

https://www.mdpi.com/2304-8158/10/3/647

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