Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (<i>Daucus carota</i> L.) Shreds.

Garba, Umar; Kaur, Sawinder; Gurumayum, Sushma; Rasane, Prasad

Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) Shreds.

Garba, Umar; Kaur, Sawinder; Gurumayum, Sushma; Rasane, Prasad.

Afiliación

Garba U; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144402 Punjab, India; Department of Agricultural Bioengineering Technology, Audu Bako College of Agriculture,Dambatta, Kano State, Nigeria.
Kaur S; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144402 Punjab, India.
Gurumayum S; Department of Microbiology and Bioprocess Engineering, School of Biotechnology,Lovely Professional University, Phagwara, 144402 Punjab, India.
Rasane P; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, 144402 Punjab, India.

Food Technol Biotechnol ; 53(3): 324-330, 2015 Sep.

Article en En | MEDLINE | ID: mdl-27904364

Palabras clave

activation energy; anthocyanin content; black carrot; blanching; drying rate; effective diffusivity; thin layer model

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Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Technol Biotechnol Año: 2015 Tipo del documento: Article País de afiliación: Nigeria

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