Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM)
详细信息 查看全文
- 作者：Zdravko &Scaron ; umić ; Anita Vakula ; Aleksandra Tepić ; Jelena Čakarević ; Jasmina Vitas ; Branimir Pavlić ; bpavlic@uns.ac.rs" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ribes rubrum L. ; Vacuum drying ; Physico-chemical properties ; Optimization ; Response surface methodology (RSM)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 July 2016
- 年：2016
- 卷：203
- 期：Complete
- 页码：465-475
- 全文大小：755 K
文摘
- •
Evaluation of red currants vacuum drying effects.
- •
Improvements in physico-chemical characteristics of dried red currants.
- •
Mathematical modeling of red currant vacuum drying process.
- •
Determination of optimal conditions for maximizing responses.
- •
Comparison of different drying techniques.