Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying

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,...

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書目詳細資料
Main Authors:	Hirun,S., Utama-ang,N., Roach,P.D.
格式:	Article
出版:	Springer India 2015
主題:	Food Science
在線閱讀:	http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84920707707&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39226
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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