Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit
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DOI: 10.1007/s13197-018-3379-4
Abstract: AbstractPungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive… read more here.
Keywords: onion slices; onion; pressure superheated; low pressure ... See more keywords