Review of the effects of various pretreatment and drying techniques on the qualities of dried pomegranate (Punica granatum L.) arils
Drying inhibits the growth of microorganisms by reducing the amount of available moisture. This slows the process of food deterioration, extends its shelf life, and makes it easier to access food year round. It is possible to use a variety of drying techniques, from expensive freeze-drying to low-co...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2023-01-01
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| Series: | Technology in Horticulture |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/TIH-2023-0026 |
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