2023
DOI: 10.1111/jfpe.14410
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Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods

Abstract: Four drying methods, hot air drying (HAD), microwave constant temperature drying (MWD), microwave vacuum temperature‐controlled drying (MIVD‐T50), and freeze drying (FD), were investigated for their effects on raspberries in terms of drying time, color, microstructure, rehydration, water activity, phenolic compounds, flavonoids, anthocyanins, and DPPH scavenging ability. It was found that microwaves combined with vacuum took the shortest time. The color of MIVD‐T50 is similar to that of FD and much better than… Show more

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