Impact of drying procces on peach quality

dc.contributor.author	DESEATNICOVA, Olga
dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	SUHODOL, Natalia
dc.contributor.author	VISANU, Vitali
dc.contributor.author	TISLINSCAIA, Natalia
dc.date.accessioned	2022-11-09T12:27:31Z
dc.date.available	2022-11-09T12:27:31Z
dc.date.issued	2022
dc.identifier.citation	DESEATNICOVA, Olga, COVALIOV, Eugenia, SUHODOL, Natalia et al. Impact of drying procces on peach quality. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 23. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21631
dc.description.abstract	The effect of drying process on the final quality of peach depends on drying type, temperature, airflow speed, etc. In this study, convective drying with four different temperature regimes (50, 60, 70 and 80 °C) was applied in order to dry peaches. The quality of dried peaches was studied in terms of sensory evaluation, total phenols content, carotenoids content, antioxidant activity and color parameters modification.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	peaches drying	en_US
dc.subject	phenols	en_US
dc.subject	carotenoids	en_US
dc.title	Impact of drying procces on peach quality	en_US
dc.type	Article	en_US