A. Manokhina, V. Starovoitov, S. Zhevora, O. Starovoitova
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Influence of Molecular Drying on Physicochemical Parameters and Antioxidant Activity of Jerusalem Artichoke Tubers
The results of the study of the effect of vacuum freeze-drying on the properties of Jerusalem artichoke are presented. The advantages and new opportunities for obtaining the final product for dietary, baby and special nutrition (sublimation allows you to save almost all antioxidants, useful properties and nutritional value), as well as problematic issues of implementing this technology are noted.
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