Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment

Drying Technology

Volumn 31, Issue 3, 2013, Pages 329-338

  Puente Díaz, Luis ^a   Ah Hen, Kong ^b   Vega Gálvez, Antonio ^c   Lemus Mondaca, Roberto ^c,d   Scala, Karina Di ^e,f  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

^c DEPARTAMENTO DE BIOLOGÍA   (Chile)

^d UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^e UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^f Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Drying kinetics modeling; Infrared drying; Murta berries; Quality of dried fruit

Indexed keywords

DRIED FRUITS; DRIED PRODUCTS; DRYING CHARACTERISTICS; DRYING CONDITION; DRYING KINETIC; DRYING TEMPERATURE; EFFECTIVE MOISTURE DIFFUSIVITY; EXPERIMENTAL DATUM; HEAT SUPPLY; INITIAL VALUES; KINETIC MODELING; LOGARITHMIC MODELS; MATHEMATICAL EQUATIONS; MURTA BERRIES; QUALITY ASSESSMENT; QUALITY ATTRIBUTES; SURFACE COLORS; TOTAL PHENOLIC CONTENT;

FRUITS; HEAT CONVECTION; KINETICS; PHENOLS; STATISTICAL TESTS;

INFRARED DRYING;

EID: 84874532498     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.736113     Document Type: Article

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