Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree
Liangliang Xue, Ruili Gao, Liuyang Shen, Xianzhe Zheng, Ming Gao
Topics & Concepts
MicrowaveMoistureFood scienceWater contentMicrowave heatingDegradation (telecommunications)Materials scienceChemistryDispersion (optics)BerryHorticultureComposite materialOpticsBiologyEngineeringPhysicsComputer scienceQuantum mechanicsTelecommunicationsGeotechnical engineeringFood Drying and ModelingMicrobial Inactivation MethodsSpectroscopy and Chemometric Analyses