Crispy banana obtained by the combination of a high temperature and short time drying stage and a drying process

Brazilian Journal of Chemical Engineering

Volumn 22, Issue 2, 2005, Pages 285-292

  Hofsetz, K ^a   Lopes, C C ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Banana; Crispness; Drying; Food; Texture

Indexed keywords

DEHYDRATION; DRYERS (EQUIPMENT); FRUITS; FUNCTIONS; HIGH TEMPERATURE OPERATIONS; KINETIC THEORY; MOISTURE; PARAMETER ESTIMATION; SENSORY PERCEPTION; TEXTURES;

BANANA; CRISPINESS; HIGH TEMPERATURE AND SHORT TIME (HTST); TEXTURE ANALYSIS;

DRYING;

AIR DRIERS; DEHYDRATION; DRYING; FRUITS; HIGH TEMPERATURE; MOISTURE CONTENT;

EID: 17044372436     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0104-66322005000200017     Document Type: Article

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