Comparing Quality Characteristics of Oven-Dried and Refractance Window-Dried Kiwifruits

Our aim was to evaluate the qualitative properties of kiwifruits produced by refractance window (RW) as a novel drying method. The effects of slice thicknesses (0.8, 1.6 and 2.4 mm) and drying temperatures (80, 90 and 100C) on drying duration as well as qualitative parameters of dried samples includ...

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Veröffentlicht in:	Journal of food processing and preservation 2016-06, Vol.40 (3), p.362-372
Hauptverfasser:	Jafari, Seid-Mahdi, Azizi, Dariush, Mirzaei, Habibollah, Dehnad, Danial
Format:	Artikel
Sprache:	eng
Schlagworte:	Belt conveyors Circulating Drying ovens Hot water Kiwifruit Liquids Moisture content Ovens
Online-Zugang:	Volltext
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