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Drying efficiency and quality preservation of blackberries (Rubusspp. variety Tupy) in the near and mid-infrared-assisted freeze-drying
- Source :
- Food Chemistry Advances; December 2023, Vol. 3 Issue: 1
- Publication Year :
- 2023
-
Abstract
- •Freeze-drying assisted by infrared heating (IRFD) reduced (∼43 %) the drying time.•Drying by IRFD did not affect the color of dried blackberries.•Logarithmic, Page, and Newton models had a good fit for whole blackberries drying.•Dried blackberry using near wavelength had the highest rehydration ratio over time.•Near wavelength proved to be more effective than the far wavelength in IRFD.
Details
- Language :
- English
- ISSN :
- 2772753X
- Volume :
- 3
- Issue :
- 1
- Database :
- Supplemental Index
- Journal :
- Food Chemistry Advances
- Publication Type :
- Periodical
- Accession number :
- ejs64734429
- Full Text :
- https://doi.org/10.1016/j.focha.2023.100550