Impact of drying procces on peach quality
2022
DESEATNICOVA, Olga | COVALIOV, Eugenia | SUHODOL, Natalia | VISANU, Vitali | TISLINSCAIA, Natalia
The effect of drying process on the final quality of peach depends on drying type, temperature, airflow speed, etc. In this study, convective drying with four different temperature regimes (50, 60, 70 and 80 °C) was applied in order to dry peaches. The quality of dried peaches was studied in terms of sensory evaluation, total phenols content, carotenoids content, antioxidant activity and color parameters modification.
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书目信息
出版者
Universitatea Tehnică a Moldovei
其它主题
Peaches drying
语言
英语
格式
application/pdf
许可
Attribution-NonCommercial-NoDerivs 3.0 United States, http://creativecommons.org/licenses/by-nc-nd/3.0/us/
ISBN
978-9975-45-851-1
类型
Journal Article
2025-07-17
2025-10-25
Dublin Core