Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) Shreds
This study was conducted to investigate the eff ect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on an...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/214351 |