Temperature-controlled microwave-assisted and hybrid drying of acerola (Malpighia emarginata): Effects on kinetics and bioactive compound retention
Food Science and Technology International
Published online on August 03, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Microwave (MW) drying offers rapid processing but poses challenges in controlling thermal exposure, which can degrade heat-sensitive bioactive compounds such as ascorbic acid (AA) and anthocyanins. Although conventional and hybrid MW configurations have ...
Microwave (MW) drying offers rapid processing but poses challenges in controlling thermal exposure, which can degrade heat-sensitive bioactive compounds such as ascorbic acid (AA) and anthocyanins. Although conventional and hybrid MW configurations have ...