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Infrared drying of sweet potato (Ipomoea batatas L.) slices

The effect of different infrared power levels (104, 125, 146 and 167 W) on drying kinetics and rehydration ratio of sweet potato slices was investigated. It was observed that the power levels affected the drying time and rehydration ratio. The increase in infrared power level decreased the drying ti...

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Bibliografische gegevens
Hoofdauteur: Doymaz, İbrahim
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer-Verlag 2011
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550829/
https://ncbi.nlm.nih.gov/pubmed/24293696
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0217-8
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