Drying kinetic of jaboticaba berries and natural fermentation for anthocyanin-rich fruit vinegar

This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C. Moisture diffusion was the dominant mechanism bec...

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Bibliographic Details
Main Authors: Chua, Lee Suan, Abd. Wahab, Nurul Syafiqah
Format: Article
Language:English
Published: MDPI 2023
Subjects:
Online Access:http://eprints.utm.my/107147/1/ChuaLeeSuan2023_DryingKineticofJaboticabaBerriesandNaturalFermentation.pdf
http://eprints.utm.my/107147/
http://dx.doi.org/10.3390/foods12010065
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