Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies...

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Detalles Bibliográficos
Autores principales: Katarzyna Rybak, Artur Wiktor, Mohammad Kaveh, Magdalena Dadan, Dorota Witrowa-Rajchert, Małgorzata Nowacka
Formato: Artículo
Lenguaje:English
Publicado: MDPI AG 2022-03-01
Colección:Molecules
Materias:
ultrasound
pulsed electric field
blanching
drying
porosity
color
Acceso en línea:https://www.mdpi.com/1420-3049/27/7/2164

Internet

https://www.mdpi.com/1420-3049/27/7/2164

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