Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices

Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices

Abstract Infrared (IR) drying is an effective method for the preservation and processing of carmine radish (Raphanus sativus L.). This study aimed to investigate the effects of different IR radiation intensities (2125, 2780, and 3358 W/m2) on the drying properties and flavor components of carmine ra...

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Bibliographic Details
Main Authors: Tingting Tao, Yan Wang, Jian Gao, Wei Yan, Qiang Liu, Zihan Zhang, Chao Ding
Format: Article
Language:English
Published: Wiley 2023-06-01
Series:Food Bioengineering
Subjects:
carmine radish slices
dehydration
drying properties
flavor components
infrared radiation
Online Access:https://doi.org/10.1002/fbe2.12044

Internet

https://doi.org/10.1002/fbe2.12044

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