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Physicochemical properties of whole fruit plum powders obtained using different drying technologies

Anna Michalska1, Aneta Wojdyło2, Krzysztof Lech3

  • 1Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37a, Wrocław 51-630, Poland; Institute of Animal Reproduction and Food Research of the Polish Academy of Science, ul. Tuwima 10, Olsztyn 10-748, Poland.

Food Chemistry
|April 16, 2016
PubMed

Keywords:
Combined dryingConvective dryingHydroxymethylfurfuralMicrowave dryingPrunus domestica L.

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