Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying
© 2012, Association of Food Scientists & Technologists (India). This study investigated the effect of microwave power (2,400–4,000 W) and drying times (10–30 min) on the quality of dried turmeric in terms of colour (L, a*, b*), moisture content, water activity (aw), ash, antioxidant activity (2,...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
Springer India
2015
|
| Subjects: | |
| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84920707707&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39226 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |