Effects of osmotic dehydration on drying kinetics and bioactive properties of Jaboticaba berries
This study examined the vacuum drying of jaboticaba berries at temperatures ranging from 40 to 70 °C. Prior to drying, the berries underwent osmotic dehydration using 70% sugar and 10% salt solutions separately. The drying behavior of the osmotically treated berries differed at higher temperatures (...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
American Chemical Society
2024
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| Subjects: | |
| Online Access: | http://eprints.utm.my/108747/ http://dx.doi.org/10.1021/acsfoodscitech.4c00473 |
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