Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

Abstract Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti‐inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying...

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Bibliographic Details
Main Authors: Jing Liu, Xiangli Li, Yanmin Yang, Haixiang Wei, Liping Xue, Min Zhao, Jinxiu Cai
Format: Article
Language:English
Published: Wiley 2021-08-01
Series:Food Science & Nutrition
Subjects:
combined drying
drying quality
hot air drying
microwave drying
processing optimization
purple cabbage
Online Access:https://doi.org/10.1002/fsn3.2444

Internet

https://doi.org/10.1002/fsn3.2444

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