The impact of different drying methods on quality indicators of red currants (Ribes rubrum L.)
Fresh red currants (Ribes rubrum L.) were dried by convective drying, vacuum drying and lyophilization in order to compare quality of samples dried by different techniques. Physico-chemical properties of the red currants were studied in all applied techniques. Moisture content, water activity, total...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871505249V.pdf |