Dried broccoli (Brassia Oleracea L. Var. Italica) stalk through application of osmotic dehydration and microwave-assisted hot air drying

Abstract

This thesis focuses on the valorization of broccoli stalk as dried food product rather being discarded in the field . Drying can increase the shelf life of food products by removing the water content to a point where the product is shelf-stable. There are various drying technologies in food processing and recent advent of hybrid system such as microwave-assisted hot air drying is very promising.