Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods

Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods

The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that t...

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Bibliographic Details
Main Authors: Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-02-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
instant foxtail millet
drying kinetics
physicochemical properties
sensory quality
Online Access:http://journal.pan.olsztyn.pl/Drying-Kinetics-Physicochemical-Properties-and-Sensory-Quality-of-the-Instant-Foxtail,146175,0,2.html
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