Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders
Xu Si, Qinqin Chen, Jinfeng Bi, Xinye Wu, Jianyong Yi, Linyan Zhou +1 more
Journal of the Science of Food and Agriculture
Abstract
Overall, combined drying methods, especially IR-MVD, were found to result in better quality of raspberry powders among the thermal drying techniques. IR-MVD could be recommended for use in the drying industry because of its advantages in time saving and nutrient retention.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
IR-MVD saves time
“IR-MVD could be recommended for use in the drying industry because of its advantages in time saving and nutrient retention.”
IR-MVD results in better quality of raspberry powders
“Overall, combined drying methods, especially IR-MVD, were found to result in better quality of raspberry powders among the thermal drying techniques.”
IR-MVD retains nutrients
“IR-MVD could be recommended for use in the drying industry because of its advantages in time saving and nutrient retention.”