Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave
Drying is a single operation employed to prolong the life of a large quantity of vegetables. Carrot (Daucus carota) drying has been the subject of many studies. This plant has been highlighted in the human diet for having high nutritional value, mainly due to the high content of β-carotene. In this...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2014-06-01
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| Series: | Brazilian Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322014000200013&lng=en&tlng=en |