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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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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | 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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