2019
DOI: 10.5296/jas.v7i3.15121
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Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

Abstract: Sunflower almonds are widely marketed and have numerous technological applications. Through the drying process occurs the reduction of the water content of the product, a factor that contributes to increase its useful life. However, nutritional losses and physical damage can also occur. In this context, the objective of this study was to evaluate the effect of different temperatures applied in the drying process on the physical-chemical characteristics of commercial sunflower almonds. Convective drying was per… Show more

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