ArticleFoods (Basel, Switzerland)2019
Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Effects of Different Drying Methods on Physicochemical Properties and Nutritional Quality of Abalone Bioactive Peptides.Molecules (Basel, Switzerland) · 2025Article
- Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties.Foods (Basel, Switzerland) · 2024Article
- Physical and Chemical Properties of Convective- and Microwave-Dried Blackberry Fruits Grown Using Organic Procedures.Foods (Basel, Switzerland) · 2024Article
- A comparison of raspberry freezing-damage during preservation in isochoric and isobaric conditions.Frontiers in nutrition · 2024Article
- Quality Characteristics of Raspberry Fruits from Dormancy Plants and Their Feasibility as Food Ingredients.Foods (Basel, Switzerland) · 2023Article
- The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel.Food chemistry: X · 2023Article
- Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar.Foods (Basel, Switzerland) · 2022Article
- Antiviral and Antibacterial Effect of Honey Enriched withMolecules (Basel, Switzerland) · 2022Article
- Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage.Foods (Basel, Switzerland) · 2022Article
- Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice.Foods (Basel, Switzerland) · 2021Article
- Stability of SARS-CoV-2 as consequence of heating and microwave processing in meat products and bread.Food science & nutrition · 2021Article
- Sustainable Functional Food Processing.Foods (Basel, Switzerland) · 2021Article
- Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes.Foods (Basel, Switzerland) · 2021Article
- Composition Changes inFrontiers in nutrition · 2021Article
- Freeze-Drying of Blueberries: Effects of Carbon Dioxide (COFoods (Basel, Switzerland) · 2020Article
- Safety, Quality, and Processing of Fruits and Vegetables.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Raspberries are one of Serbia's best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-effectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 °C), air velocity (0,5 and 1,5 m · s
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