Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying
The article presented conducts the research of infrared radiation power effect on the colour and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum during drying. The colour indices include redness (a*), yellowness (b*), lightness (L*), and total colour difference (∆E)...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2021-09-01
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| Series: | Acta Technologica Agriculturae |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/ata-2021-0025 |