A study of temperature and sample dimension in the drying of potatoes

Drying Technology

Volumn 18, Issue 10, 2000, Pages 2291-2306

  May, B K ^a   Sinclair, A J ^a   Hughes, J G ^a   Halmos, A L ^a   Tran, V N ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Central composite design; First drying stage; Second drying stage; Transition moisture content

Indexed keywords

AGRICULTURAL PRODUCTS; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS; MOISTURE; REGRESSION ANALYSIS; THERMAL EFFECTS; THERMOGRAVIMETRIC ANALYSIS;

DRYING TEMPERATURE; POTATO; THERMOGRAVIMETRIC ANALYSER;

DRYING;

DRYING; FOOD PROCESSING; MOISTURE; TEMPERATURE EFFECT;

EID: 0034327436     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373930008917843     Document Type: Article

References (13)

1. Air drying kinetics of biological particles
2. Optimization of pimiento pepper lye peeling using response surface methodology
3. Physical phenomena during the drying of foodstuffs
4. Dehydration of food products - a review
5. Studies on the drying behaviour of garlic and a novel technology to produce high quality garlic at a low cost
6. A study of drying characteristics of foods using a thermogravimetric analyser
7. Optimization of carrot dehydration process using response surface methodology
8. Central composite experimental designs
9. Thermodynamic properties of foods in dehydration
10. A study of the mechanism of fruit and vegetable dehydration
11. Dehydration of fruits