학술논문
Drying efficiency and quality preservation of blackberries (Rubusspp. variety Tupy) in the near and mid-infrared-assisted freeze-drying
Document Type
Article
Author
Source
Food Chemistry Advances; December 2023, Vol. 3 Issue: 1
Subject
Language
ISSN
2772753X
Abstract
•Freeze-drying assisted by infrared heating (IRFD) reduced (∼43 %) the drying time.•Drying by IRFD did not affect the color of dried blackberries.•Logarithmic, Page, and Newton models had a good fit for whole blackberries drying.•Dried blackberry using near wavelength had the highest rehydration ratio over time.•Near wavelength proved to be more effective than the far wavelength in IRFD.