Prior to extraction, bilberry press cake was dried at 40 °C and 70 °C to moisture contents of 6% and 20% (w/w) by infrared drying, infrared impingement drying, and microwave-assisted hot-air drying and compared to freeze drying
Prior to extraction, bilberry press cake was dried at 40 °C and 70 °C to moisture contents of 6% and 20% (w/w) by infrareddrying, infrared impingement drying, and microwave-assisted hot-air drying and compared to freeze drying