Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity

Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity

In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactiv...

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Bibliographic Details
Main Authors: Kai-Wen Yang, Dong Wang, Sriram K. Vidyarthi, Suo-Bin Li, Zi-Liang Liu, Hui Wang, Xian-Jun Chen, Hong-Wei Xiao
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Plants
Subjects:
persimmon slices
pulsed vacuum drying
drying kinetics
scanning electron microscopy (SEM)
total phenolic content
antioxidant capacity
Online Access:https://www.mdpi.com/2223-7747/11/19/2500

Internet

https://www.mdpi.com/2223-7747/11/19/2500

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