Optimisation of high temperature puffing of potato cubes using response surface methodology

Journal of Food Engineering

Volumn 61, Issue 2, 2004, Pages 153-163

  Varnalis, A I ^a   Brennan, J G ^b   MacDougall, D B ^b   Gilmour, S G ^c  

^a School of Food Biosciences ^*  (Greece)

^b UNIVERSITY OF READING   (United Kingdom)

^c QUEEN MARY UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

Colour; Dehydration; High temperature fluidised bed; Optimisation; Potatoes; Puffing; RSM

Indexed keywords

DEHYDRATION; HIGH TEMPERATURE EFFECTS; MOISTURE; OPTIMIZATION; SURFACE CHEMISTRY;

PUFFING;

PLANTS (BOTANY);

SOLANUM TUBEROSUM;

EID: 0141529952     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00082-7     Document Type: Article

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