Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods

Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes...

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Detalhes bibliográficos
Autor principal: López-Hortas, Lucía (author)
Outros Autores: Caleja, Cristina (author), Pinela, José (author), Petrović, Jovana (author), Soković, Marina (author), Ferreira, Isabel C.F.R. (author), Torres Perez, Maria Dolores (author), Dominguez, Herminia (author), Pereira, Eliana (author), Barros, Lillian (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Conventional oven-drying
Irish moss
Freeze-drying
Macroalgae
Microwave hydrodiffusion and gravity (MHG)
Texto completo:http://hdl.handle.net/10198/25178
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/25178

Texto Completo

http://hdl.handle.net/10198/25178

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