A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry
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DOI: 10.3390/foods12081651
Abstract: Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have… read more here.
Keywords: comparative analysis; dehydration; convective dehydration; chokeberry ... See more keywords