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This study compares the nutritional values and sensory quality of broccoli, oranges, and carrots dried using Radiant Energy Vacuum (REV) drying, freeze-drying, and air-drying methods. REV drying significantly reduced processing time and retained higher nutritional values compared to air-drying, while also achieving favorable sensory scores similar to freeze-dried samples. An accelerated shelf-life study indicated that while moisture content remained stable, nutritional values declined over time, but sensory

Author

labpackg

Language

EN