Dry sterilization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Establishment of process using glass transition, sorption, and quality degradation kinetic parameters

Publication date: Available online 25 March 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): S.S. Shirkole, R. Jayabalan, P.P. Sutar
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research