Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 318-329

  Pimpaporn, Phet ^a   Devahastin, Sakamon ^a   Chiewchan, Naphaporn ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Blanching; Chemical pretreatments; Colors; Combined pretreatments; Freezing; Microstructure; Texture

Indexed keywords

COLOR; DRYING; FREEZING; MICROSTRUCTURE; STEAM; TEXTURES;

BLANCHING; CHEMICAL PRETREATMENTS; COMBINED PRETREATMENTS;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 33846860230     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.11.009     Document Type: Article

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