CONVECTIVE DRYING TECHNOLOGY IN AN INERT GAS ENVIRONMENT
DOI:
https://doi.org/10.5281/zenodo.19348185Abstract
Vegetable raw materials, including root vegetables, have a colloidal, capillary-porous structure, containing fragments of high-molecular carbohydrates, proteins, lipids, vitamins, macro- and microelements. Preparing vegetables for drying and the traditional dehydration process itself can lead to a significant loss of biologically active substances [1].
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