Effects of drying methods and tea preparation temperature on the amount of vitamin C in Indian gooseberry tea

Drying Technology

Volumn 24, Issue 11, 2006, Pages 1509-1513

  Kongsoontornkijkul, Pao ^a   Ekwongsupasarn, Prakaithip ^a   Chiewchan, Naphaporn ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Ascorbic acid; Hot air drying; Leachability; Low pressure superheated steam drying; Porosity; Release kinetics; Vacuum drying

Indexed keywords

BIODEGRADATION; FRUITS; THERMAL EFFECTS; VITAMINS;

ASCORBIC ACID; HOT AIR DRYING; LOW-PRESSURE SUPERHEATED STEAM DRYING; TEA PREPARATION; VACUUM DRYING;

DRYING;

BIODEGRADATION; DRYING; FRUITS; THERMAL EFFECTS; VITAMINS;

EID: 33750591446     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930600961306     Document Type: Article

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