Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.)
Yafei Liu, Yalan Zhang, Xueying Wei, Ding‐Tao Wu, Jianwu Dai, Shuxiang Liu, Wen Qin
Topics & Concepts
PepperChemistryPolyphenolFood scienceDielectric heatingRadio frequencyABTSBlanchingAromaHorticultureAntioxidantMaterials scienceDPPHOrganic chemistryTelecommunicationsBiologyComputer scienceDielectricOptoelectronicsFood Drying and ModelingPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies