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

• المؤلفون الرئيسيون: Hirun,S., Utama-ang,N., Roach,P.D.
• التنسيق: مقال
• منشور في: Springer India 2015
• الموضوعات: Food Science
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84920707707&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39226

© 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,...