Drying characteristics of six varieties of sweet potatoes in different dryers

Food and Bioproducts Processing

Volumn 85, Issue 3 C, 2007, Pages 171-177

  Hatamipour, M S ^a   Kazemi, H Hadji ^a   Nooralivand, A ^a   Nozarpoor, A ^a  

^a UNIVERSITY OF ISFAHAN   (Iran)

Author keywords

Blanching; Colour; Drying; Potato; Shrinkage

Indexed keywords

AGRICULTURAL PRODUCTS; COLOR; FOOD PRODUCTS; NATURAL CONVECTION; SHRINKAGE;

AGRO-FOOD PRODUCTS; BLANCHING; FLUIDIZED BED DRYER; TRAY DRYER;

DRYING;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 34848889320     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp07032     Document Type: Article

References (20)

1. AOAC, 1980, Official Methods of Analysis (Association of Official Chemists, Washington DC, USA).
2. Alvarez, M.D. and Canet, W., 2001, Kinetics of thermal softening of potato tissue heated by different methods, Eur Food Res Tech, 212: 454-464.
3. Anwar, S.I. and Tiwari, G.N., 2001, Evaluation of convective heat transfer coefficient in crop drying under open-sun drying conditions, Energy Conversion and Management, 42: 627-637.
4. Ayensu, A., 1997, Dehydration of food crops using a solar dryer with convective heat flow, Solar Energy, 59(4-6): 121-126.
5. Hatamipour, M.S. and Mowla, D., 2002, Shrinkage of carrots during drying in an inert medium fluldised bed, J Food Eng, 55(3): 247-252.
6. Hatamipour, M.S. and Mowla, D., 2003a, Correlation for shrinkage, density and diffusivity for drying of maize and green peas in a fluidized bed with energy carrier, J Food Eng, 59: 221-227.
7. Hatamipour, M.S. and Mowla, D., 2003b, Experimental and theoretical investigation of drying of carrots in a fluidized bed with energy carrier, Drying Tech, 21(1): 83-101.
8. Jain, D. and Tiwari, G., 2003, Thermal aspects of open sun drying of various crops, Energy, 28: 37-54.
9. Krokida, M., Karathanos, V., Maroulis, Z. and Marinos-Kouris, D., 2003, Drying kinetics of some vegetables, J Food Eng, 59: 391-403.
10. Leeratanarak, N., Devahastin, S. and Chiewchan, N., 2006, Drying kinetics and quality of potato chips undergoing different drying techniques, J Food Eng, 77: 635-643.
11. Lozano, J.E., Rotstein, E. and Urbicain, M.J., 1983, Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents, J Food Sci, 48: 1497-1502.
12. Mayor, L. and Sereno, A., 2004, Modeling shrinkage during convective drying of food materials: a review, J Food Eng, 61: 373-386.
13. McMinn, W.A.M. and Magee, T.R.A., 1997, Physical characteristics of dehydrated potatoes-Part I, J Food Eng, 33: 37-48.
14. Pedreschi, F., León, J., Mery, D., Moyano, P., Pedreschi, R., Kaack, K. and Granby, K., 2007, Color development and acrylamide content of pre-dried potato chips, J Food Eng, 79: 786-793.
15. Pimpapom, P., Devahastin, S. and Chiewchan, N., 2007, Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying, J Food Eng, 81(2): 318-329.
16. Ratti, C., 1994, Shrinkage during drying of foodstuffs, J Food Eng, 23: 91-105.
17. Taiwo, K.A. and Baik, O.D., 2007, Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes, LWT, 40: 661-668.
18. Vamalis, A., Brennan, J. and MacDougall, D., 2001a, A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying condition on the volume of puffed cubes, J Food Eng, 48: 361-367.
19. Vamalis, A., Brennan, J. and MacDougall, D., 2001b, A proposed mechanism of high-temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour, J Food Eng, 48: 369-378.
20. Wang, N. and Brennan, J., 1995, Changes in structure, density and porosity of potato during dehydration, J Food Eng, 24: 61-76.