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The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80°C, as well as at air velocities of 0.5, 1.0 and 1.5ms −1 . Effective moisture diffusivity increased with temperature and air velocity, reaching a value of 15.30×10 −9 ...
The aim of this work was to study the effect of high hydrostatic pressure on the bioaccessibility of specific nutrients (antioxidant, minerals and starch) in apple and to establish processing conditions that maximise the health benefits. The apple was pressurised at 500MPa during 2, 4, 8 and 10min. The antioxidant activity, mineral and starch content and bioaccessibility of apple samples were significantly...
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