| Abstrakt: |
A study conducted by researchers at Jiangnan University in Wuxi, China, explored the use of a high-efficiency radio-frequency-assisted hot-air drying method for the production of restructured bitter melon and apple chips. The study found that the application of radio frequency energy significantly reduced drying time by 31-39% compared to traditional hot-air drying methods. The restructured chips produced using this method also exhibited better quality attributes, such as lower color difference, shrinkage ratio, and hardness, as well as higher antioxidant capacity and bioactive compound content. The researchers recommend this drying concept for industrial food drying processes. [Extracted from the article] |
