Drying of vegetables is the oldest and widely used preservation method. It involves reduction of as much water as possible from foods to arrest enzymeand microbial activities hence stopping deterioration. Nevertheless, shrinkage, fading of natural color or discoloration, decreased flavor and unappetizing texture are the most evident deficiencies of dry products of drying on food. The aim of this paper is to study the drying processes of eggplant by means of microwave. The effects of two technologies (conventional hot air drying and microwave drying) at different temperatures of process were investigated on the physical and chemical properties of the dried eggplant (cv Longo).
|Numero di pagine||5|
|Stato di pubblicazione||Published - 2012|