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• W2969808983 endingPage "1675" @default.
• W2969808983 startingPage "1663" @default.
• W2969808983 abstract "The effect of osmotic dehydration (OD) with different sucrose concentrations and temperatures was studied in combination with drying by Refractance WindowTM (RW) in beet slices with thicknesses of 1 and 5 mm. The color, texture, total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) of the beet with OD, RW, and OD-RW combined drying were evaluated. The best results of water loss (WL) and solid gain (SG) with OD were obtained with 65% sucrose solution at 60 °C. OD partially reduced the water content of the slices, decreasing the drying time with RW at 85 °C. However, the retention of qualities such as color, texture, TPC, TFC, and AC in beet was obtained with combined drying by OD-RW at 60 °C under OD conditions of 65% sucrose at 45 °C. These conditions afforded a stable product retaining its physical and chemical properties." @default.
• W2969808983 created "2019-08-29" @default.
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• W2969808983 date "2019-08-20" @default.
• W2969808983 modified "2023-09-25" @default.
• W2969808983 title "Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet" @default.
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• W2969808983 doi "https://doi.org/10.1080/07373937.2019.1655439" @default.
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