Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices

Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices

This study aimed to examine the influence of microwave pretreatment (MWP) for 0, 15, 30, 45, and 60 s, and ultrasound pretreatment (USP) for 0, 5, 10, 15, and 20 min, on the drying time, effective moisture diffusivity (Deff), rehydration rate, color indexes (lightness, redness, and yellowness), and...

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Bibliographic Details
Main Authors: Fakhreddin Salehi, Kimia Goharpour, Helia Razavi Kamran
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Results in Engineering
Subjects:
Lightness
Microwave
Redness
Total color change
Ultrasound
Online Access:http://www.sciencedirect.com/science/article/pii/S2590123023008174

Internet

http://www.sciencedirect.com/science/article/pii/S2590123023008174

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