| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542557 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠New vacuum dryer prototype was constructed and used in this investigation. ⺠Optimization of vacuum dried sour cherries aw value and total solids was done. ⺠In order to preserve anthocyanins and vitamin C process parameters were optimized. ⺠In order to preserve antioxidant activity process parameters were optimized too. ⺠Uniform temperature and pressure to obtain best dried product were determined.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zdravko Å umiÄ, Aleksandra TepiÄ, Senka VidoviÄ, Stela JokiÄ, Radomir MalbaÅ¡a,