The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave–Vacuum-Dried Carrot Properties

The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave–Vacuum-Dried Carrot Properties

The study investigated the effect of osmotic treatment, edible coatings, and reduced pressure on the quality of carrots dried by the microwave–vacuum method (MVD) at 3.5 or 6.5 kPa and microwave power of 250 W. Initial osmotic enrichment (OE) of carrots was carried out in chokeberry NFC juice, and o...

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Bibliographic Details
Main Authors: Anna Ignaczak, Łukasz Woźniak, Agata Marzec, Jolanta Kowalska, Małgorzata Chobot, Hanna Kowalska
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Molecules
Subjects:
dried carrot snacks
osmotic enrichment
osmotic dehydration
edible coatings
phenolic content
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/30/9/1877
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