Pulsed electric field enhanced drying of potato tissue

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 606-613

  Lebovka, Nikolai I ^a,b   Shynkaryk, Nikolai V ^a,b   Vorobiev, Eugene ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Diffusion coefficient; Drying; Potato; Pulsed electric field; Temperature dependence

Indexed keywords

DIFFUSION; DRYING; ELECTRIC FIELDS; MOISTURE; TISSUE;

CONDUCTIVITY DISINTEGRATION; POTATO; PULSED ELECTRIC FIELD; TEMPERATURE DEPENDENCE;

CROPS;

DIFFUSION CONSTANT; DRYING; ELECTRIC FIELDS; FARM CROPS;

SOLANUM TUBEROSUM;

EID: 33746482165     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.032     Document Type: Article

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