Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes

In current work, air impingement drying (AID), infrared-assisted hot air-drying (IR-HAD), and hot air drying based on temperature and humidity control (TH-HAD) drying technologies were employed to drying potato cubes and their effects on drying kinetics, color, ascorbic acid content, rehydration rat...

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Vydáno v:	Drying technology Ročník 39; číslo 3; s. 418 - 431
Hlavní autoři:	Wang, Hui, Liu, Zi-Liang, Vidyarthi, Sriram K., Wang, Qing-Hui, Gao, Lei, Li, Bo-Rui, Wei, Qing, Liu, Yan-Hong, Xiao, Hong-Wei
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Philadelphia Taylor & Francis 16.09.2020 Taylor & Francis Ltd
Témata:	air Air drying artificial neural network (ANN) Artificial neural networks Ascorbic acid Color Cubes Drying Drying agents drying kinetics energy Energy consumption hot air drying based on temperature and humidity control (TH-HAD) humidity Humidity control Kinetics Microstructure Moisture control moisture diffusivity neural networks Physicochemical properties Potato cubes Potatoes rehydration Solanum tuberosum specific energy temperature Topology Vegetables
ISSN:	0737-3937, 1532-2300, 1532-2300
On-line přístup:	Získat plný text
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