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Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato
In this study, drying kinetics and quality of purple-fleshed sweet potato (PFSP) subjected to microwave-vacuum drying were investigated. The effects of hot water and steam blanching pretreatment on physicochemical characteristics of the dried products were also considered. The samples were dehydrate...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8249554/ https://ncbi.nlm.nih.gov/pubmed/34294950 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04789-5 |
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