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Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)
Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10(−9) to 4.4 × 10(−9) m(2)/s, and...
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| Publicat a: | Int J Food Sci |
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| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7599404/ https://ncbi.nlm.nih.gov/pubmed/33145339 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8872429 |
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