| Popis: |
This study aimed to examine the influence of microwave pretreatment (MWP) for 0, 15, 30, 45, and 60 s, and ultrasound pretreatment (USP) for 0, 5, 10, 15, and 20 min, on the drying time, effective moisture diffusivity (Deff), rehydration rate, color indexes (lightness, redness, and yellowness), and total color change (ΔE) of eggplant slices during dehydration in a hot-air dryer. The results demonstrated that USP significantly reduced the drying time (higher water loss) of eggplant slices (p |
