Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar.

This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C.