How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Authors

• Onwude, Daniel;
• Iranshahi, Kamran;
• Rubinetti, Donato; 140941;
• Schudel, Seraina;
• Schemminger, Jorg;
• Martynenko, Alex;
• Defraeye, Thijs;

Publication Date

Jan 01, 2022

Source

Lirias

Keywords

• Science & Technology
• Life Sciences & Biomedicine
• Technology
• Biotechnology & Applied Microbiology
• Engineering, Chemical
• Food Science & Technology
• Engineering
• Food Quality
• Carotenoids
• Vitamin C
• Plant-Based Food
• Hot-Air Drying
• Benchmarking Drying Methods
• Fleshed Sweet-Potato
• Antioxidant Capacity
• Vitamin-C
• Hot-Air
• Bioactive Compounds
• Microwave-Vacuum
• Sensory Quality
• Beta-Carotene
• Kinetics
• L.

License

Green

External links

• Full record on lirias.kuleuven.be
  
• License on creativecommons.org
  
• Full record on lirias.kuleuven.be