Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generated by BaTiO<sub>3</sub> resistance. Litchi fruit pulp were dried at...

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Bibliographic Details
Main Authors: Xiaohuang Cao, Md. Nahidul Islam, Wanxiu Xu, Jianping Chen, Bimal Chitrakar, Xuejing Jia, Xiaofei Liu, Saiyi Zhong
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
e-tongue
e-nose
ohmic heating
phenols
litchi fruits
Online Access:https://www.mdpi.com/2304-8158/9/4/425

Internet

https://www.mdpi.com/2304-8158/9/4/425

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