Vacuum-assisted microwave drying characteristics of green bell pepper
Chopped green bell pepper pieces were blanched (95 °C, 5 min) and chemically pretreated (1% potassium metabisulphite solution, 25 min at room temperature) before drying in hot air dryer (HAD) at various temperature ranges (60 – 80 °C). Three vacuum levels (200, 400, 600 mm...
| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
ISEKI_Food Association (IFA)
2017-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Acceso en liña: | https://www.iseki-food-ejournal.com/article/190 |