Effect of low temperature-long time blanching on quality of dried sweet potato

Drying Technology

Volumn 14, Issue 7-8, 1996, Pages 1839-1857

  Moreno Perez, Luis F ^a   Gasson Lara, Javier H ^a   Ortega Rivas, Enrique ^a,b  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Drying rate; Enzyme inactivation; Rehydration; Texture attributes; Thermal diffusion coefficient

Indexed keywords

DEHYDRATION; DRYERS (EQUIPMENT); FOOD PRODUCTS; HEAT TREATMENT; TEXTURES; THERMAL DIFFUSION;

DEHYDRATED SWEET POTATO; LOW TEMPERATURE BLANCHING; MODERATE TEMPERATURE DRYING; TEXTURAL CHARACTERISTICS; THERMAL DIFFUSION COEFFICIENT;

DRYING;

EID: 0030215113     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939608917177     Document Type: Article

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