Abstract
Cabbage samples were processed by air drying, vacuum drying, and freeze drying and then micronized to various particle sizes. It was observed that the drying method used has a significant effect on vitamin C content, color retention, and bulk density of the dried product. Freeze-dried product had higher vitamin C, good color retention, and better retained shape.
ACKNOWLEDGEMENTS
The authors thank the leadership and staff of Haitong Group Co., Ltd, Zhejiang, China, for their assistance with this project. The authors appreciate the assistance of Professor A.S. Mujumdar.
Notes
Values in the same column bearing different letters (a–c) are significantly different (p < 0.05).