Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (rang...

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Bibliographic Details
Main Authors: Thi-Van-Linh Nguyen, Quoc-Duy Nguyen, Phuoc-Bao-Duy Nguyen
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-01-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
avocado pulp
mango pulp
refractance window drying
drying kinetics
phenolics
color parameters
Online Access:http://journal.pan.olsztyn.pl/Drying-Kinetics-and-Changes-of-Total-Phenolic-Content-Antioxidant-Activity-and-Color,144835,0,2.html
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