Control samples were prepared by freeze drying (FD). Sour cherries were dehydrated by convective drying (CD) at temperatures of 50 ☌, 60 ☌, and 70 ☌ and by VMD at the initial microwave power of 240 W, 360 W, and 480 W reduced to 240 W and 120 W in order to avoid a rapid increase in temperature at the critical moisture content of ca. The content of phenolic compounds, antioxidant activity, and color change were used as quality indicators of dried sour cherries. The aim of this study was to determine the effect of microwave power during the vacuum–microwave drying (VMD) on sour cherries in terms of drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color.
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