Microwave-assisted foam-mat drying of black carrot ( Daucus carota L.) juice: optimization, kinetic modelling, and powder quality
Year: 2026
Type: article
Abstract: Foam-mat microwave drying converted black carrot juice into an anthocyanin-rich powder. Drying kinetics were modelled (thin-layer, ANN, ANFIS) and optimised by Box–Behnken design, preserving anthocyanins, phenolics and antioxidant capacity.
Source: Sustainable Food Technology
DOI: 10.1039/d6fb00195e
Authors: Mehmet Guldane, Hamza Bozkir
Institution: Sakarya Uygulamalı Bilimler Üniversitesi
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7203485542