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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Drying technology Jg. 39; H. 3; S. 418 - 431
Hauptverfasser:	Wang, Hui, Liu, Zi-Liang, Vidyarthi, Sriram K., Wang, Qing-Hui, Gao, Lei, Li, Bo-Rui, Wei, Qing, Liu, Yan-Hong, Xiao, Hong-Wei
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Philadelphia Taylor & Francis 16.09.2020 Taylor & Francis Ltd
Schlagworte:	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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!