Two-stage power level to improve microwave vacuum drying of restructured peruvian carrot chips
Kamilla Soares de Mendonça,
Jefferson Luiz Gomes Corrêa,
João Renato de Jesus Junqueira
et al.
Abstract:The Peruvian carrot is a root that is rich in bioactive compounds. However, owing to the short shelf life of these carrots, their consumption is restricted. In the present study, we investigated the microwave vacuum drying (MWVD) of restructured Peruvian carrot chips. Two microwave power levels, namely, constant and two-stage, were considered and evaluated to determine their relationship with drying time, kinetic parameters, energy consumption, and preservation of carotenoids and phenolic compounds. At the con… Show more
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