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Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70–90°C were predried in a domestic microwave or blanched in hot water for 1–5 min. Microwave pretreatment ti...
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| Publicado en: | Food Sci Nutr |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4708655/ https://ncbi.nlm.nih.gov/pubmed/26788300 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.249 |
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