Study and comparison of different drying processes for dehydration of raspberries

The aim of the present study was to evaluate and compare different drying methods (microwave, hot air + microwave, and osmotic dehydration + microwave) in raspberries (cv. Heritage). A portion of raspberries was pretreated with osmotic dehydration (60°Brix sucrose solution at 20°C for 360 min) and a...

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Detalles Bibliográficos
Autores principales:	Rodríguez, Anabel, Rodríguez, María Marcela, Lemoine, María Laura, Mascheroni, Rodolfo Horacio
Formato:	Articulo Preprint
Lenguaje:	Inglés
Publicado:	2017
Materias:	Química Combined drying Drying rate Quality parameters Raspberries
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/101498 https://ri.conicet.gov.ar/11336/57345 https://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1202958
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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