Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries
Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Cintia da Silva Araújo, Wilton Soares Cardoso
Topics & Concepts
Osmotic dehydrationSugarSucroseFood scienceChemistryDehydrationAnthocyaninWater contentWater activityBiochemistryGeotechnical engineeringEngineeringFood Drying and ModelingMicrobial Inactivation MethodsMicroencapsulation and Drying Processes