ArticleFood science & nutrition2021
Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM).
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Microwave Drying of Tricholoma Matsutake: Dielectric Properties, Mechanism, and Process Optimization.Foods (Basel, Switzerland) · 2025Article
- Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology.Foods (Basel, Switzerland) · 2024Article
- Health-Promoting Properties of Processed Red Cabbage (Foods (Basel, Switzerland) · 2024Article
- Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices.Scientific reports · 2023Article
- The Optimization of Hybrid (Microwave-Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2023Article
- Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM).Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti-inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying are required. In order to determine the conditions of combined microwave and hot air drying for purple cabbage, factors affecting the drying process including microwave density, hot air temperature, and the dry base water content at conversion point were investigated using the anthocyanin content, DPPH antioxidant capacity, chewiness,
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