Infrared drying of canjiqueira fruit: A novel approach for powder production

Infrared drying of canjiqueira fruit: A novel approach for powder production

This study investigated the production of canjiqueira (Byrsonima orbignyana A. Juss) powder using infrared drying (IRD) to overcome challenges in commercialization, such as short shelf life and post-harvest losses. Our objective was to obtain canjiqueira powder and to evaluate the effects of differe...

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Bibliographic Details
Main Authors: João Renato de Jesus Junqueira, Thaisa Carvalho Volpe Balbinoti, Amanda Aparecida Lima Santos, Raquel Pires Campos, Luciana Miyagusku, Jefferson Luiz Gomes Corrêa
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Pantanal biome
Thermal processing
Functional powder
Radiant dehydration
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002555
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http://www.sciencedirect.com/science/article/pii/S2772502224002555

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