The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

<div>Water loss and solid gain during osmotic dehydration of pumpkin in three concentrated juices: chokeberry, flowering quince, and raspberry.</div>

Journal of Food Quality

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Figure 1

Figure 1: The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin 

Figure 1 | The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin 