Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins

ABSTRACT: The aim of this research was to study the drying kinetics of apple and zucchini slices enriched with anthocyanins and to evaluate the influence of drying temperature on the anthocyanin content of apple and zucchini snacks. Apple (Granny Smith) and zucchini (Cucurbita pepo) slices were enr...

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Bibliographic Details
Main Authors: Luz Marina Zapata, Juan Manuel Castagnini, Carlos Fabio Quinteros, Mariana Jimenez Veuthey
Format: Article
Language:English
Published: Universidade Federal de Santa Maria
Series:Ciência Rural
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000755&lng=en&tlng=en