Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

Food and Bioproducts Processing

Volumn 90, Issue 3, 2012, Pages 433-441

  Djendoubi Mrad, Nadia ^a,b   Boudhrioua, Nourhène ^c   Kechaou, Nabil ^b   Courtois, Francis ^a   Bonazzi, Catherine ^a  

^a UMR SayFood   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

^c Biotechpole Sidi Thabet   (Tunisia)

Author keywords

Ascorbic acid content; Convective drying; Pear; Porosity; Total phenolic content; Volume change

Indexed keywords

ASCORBIC ACIDS; CONVECTIVE DRYING; PEAR; TOTAL PHENOLIC CONTENT; VOLUME CHANGE;

ATMOSPHERIC TEMPERATURE; DEGRADATION; DRYING; FRUITS; HEAT CONVECTION; KETONES; MOISTURE DETERMINATION; ORGANIC ACIDS; POROSITY;

PHENOLS;

PYRUS;

EID: 84861814982     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.11.009     Document Type: Article

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