Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (Deff), surface temperature, glass transition temperature (Tg), wate...

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Bibliographic Details
Main Authors: Wenjiang Dong, Ke Cheng, Rongsuo Hu, Zhong Chu, Jianping Zhao, Yuzhou Long
Format: Article
Language:English
Published: MDPI AG 2018-05-01
Series:Molecules
Subjects:
green coffee bean
microwave vacuum drying
mathematical modeling
kinetics
antioxidant activity
Online Access:http://www.mdpi.com/1420-3049/23/5/1146

Internet

http://www.mdpi.com/1420-3049/23/5/1146

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