Vacuum drying of red currant (Ribes rubrum L.): Physical and chemical properties and kinetic modeling

Vacuum drying of red currant (Ribes rubrum L.): Physical and chemical properties and kinetic modeling

Red currants (Ribes rubrum L.) were dried by vacuum drying on different drying temperatures (30, 40, 50, 60 and 70 °C) at constant pressure (20 mbar). The main goal of the research was to investigate changes of physical and chemical properties of red currants at different conditions of vacuum drying...

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Bibliographic Details
Main Authors: Vakula Anita S., Drašković-Berger Mirna V., Daničić Tatjana N., Tepić-Horecki Aleksandra N., Pavlić Branimir M., Jokanović Marija R., Šumić Zdravko M.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2019-01-01
Series:Food and Feed Research
Subjects:
drying temperature
water activity
rehydration
color
shear force
total monomeric anthocyanins
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2019/2217-53691901091V.pdf

Internet

https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2019/2217-53691901091V.pdf

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