Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties

Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties

This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process eff...

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Bibliographic Details
Main Authors: José P. Tejeda-Miramontes, Brenda C. Espinoza-Paredes, Ana Zatarain-Palffy, Tomás García-Cayuela, Viridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
raspberry pomace
convective drying
drying kinetics
mathematical modeling
dietary fiber
techno-functional properties
Online Access:https://www.mdpi.com/2304-8158/13/22/3597
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