Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying

Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying

The influence of infrared radiation-assisted freeze-drying (IRFD) on the process efficiency and quality of blackberries (Rubus spp. variety Tupy) was evaluated. Two lamp types were coupled in the freeze dryer to produce short-wavelength (NIRFD) and mid-wavelength (MIRFD). Treatments were: convention...

Full description

Bibliographic Details
Main Authors: Natália Leite Oliveira, Ana Cláudia Silveira Alexandre, Sérgio Henrique Silva, Jayne de Abreu Figueiredo, Adrise Aparecida Rodrigues, Jaime Vilela de Resende
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Infrared radiation-assisted freeze-drying
Texture profile analysis
Drying kinetics
Bioactive compounds
Microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23003714

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X23003714

Similar Items