Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries.
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DOI: 10.1016/j.foodchem.2017.03.046
Abstract: Sour cherries were dried by convectional (CD) at 50, 60, and 70°C and by hybrid (HD; microwave-convectional) drying at 120, 150, and 180W coupled with hot air at 50, 60, and 70°C. In HD, microwave… read more here.
Keywords: color; sour cherries; capacity; hybrid microwave ... See more keywords