Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

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• 作者：Anna Michalska^a ; ^b ; ^{a.michalska@pan.olsztyn.pl} ; Aneta Wojdyło^c ; Krzysztof Lech^a ; Grzegorz P. Łysiak^d ; Adam Figiel^a
• 关键词：Ribes ; Pomace ; Drying ; Water activity ; Functional relation
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：114-121
• 全文大小：929 K
• 卷排序：78

文摘

Drying methods affected physico-chemical properties of blackcurrant pomace powders. The final moisture content of CD samples was lower than that of MVD samples due to the experimental setting. Convective drying decreased solubility of blackcurrant pomace powders. Drying processes improved the colour of the blackcurrant pomace powders. A power function between process temperature and the chroma was established.