Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.)

Journal of Food Engineering

Volumn 84, Issue 3, 2008, Pages 375-382

  Antonio, Graziella Colato ^a   Alves, Denise Gomes ^b   Azoubel, Patrícia Moreira ^c   Murr, Fernanda Elizabeth Xidieh ^a   Park, Kil Jin ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Universidade de Tocantins (UNITINS)   (Brazil)

^c EMBRAPA SEMIÁRIDO   (Brazil)

Author keywords

Drying rate; Experimental design; Microstructure; Puffing

Indexed keywords

DEHYDRATION; DRYING; HIGH TEMPERATURE OPERATIONS; MICROSTRUCTURE; MOISTURE; OSMOSIS;

DRIED SWEET POTATO; DRYING RATE; HIGH TEMPERATURE SHORT TIME PROCESSES; OSMOTIC DEHYDRATION;

AGRICULTURAL PRODUCTS;

IPOMOEA BATATAS; NEPTUNIA;

EID: 34548140578     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.05.033     Document Type: Article

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