Cold Plasma as a Novel Pretreatment to Improve the Drying Kinetics and Quality of Green Peas

Cold Plasma as a Novel Pretreatment to Improve the Drying Kinetics and Quality of Green Peas

Green peas, with their high moisture content, require effective drying techniques to extend shelf life while preserving quality. Traditional drying methods face challenges due to the dense structure of the seed coat and wax layer, which limits moisture migration. This study investigates cold plasma...

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Bibliographic Details
Main Authors: Jun-Wen Bai, Dan-Dan Li, Reziwanguli Abulaiti, Manqian Wang, Xiaozhi Wu, Zhenwei Feng, Yutong Zhu, Jianrong Cai
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
green peas
cold plasma
drying kinetics
microstructure
quality
Online Access:https://www.mdpi.com/2304-8158/14/1/84
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