Impact of cold plasma pretreatment and hybrid infrared—hot air drying on bioactive compounds, antioxidant activity, colorimetric attributes, and texture of red beet
Drying is essential for food preservation, yet conventional methods often compromise product quality. This study investigated the effects of cold plasma pretreatment time (0, 15, and 30 s) and an intermittent infrared‐hot air hybrid dryer (300, 600, and 900 W; pulse ratios 1 and 2) on the functional and quality a...