Drying kinetic of jaboticaba berries and natural fermentation for anthocyanin-rich fruit vinegar
This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C. Moisture diffusion was the dominant mechanism bec...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI
2023
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/107147/1/ChuaLeeSuan2023_DryingKineticofJaboticabaBerriesandNaturalFermentation.pdf http://eprints.utm.my/107147/ http://dx.doi.org/10.3390/foods12010065 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|