Drying kinetics and quality attributes of low-fat banana slices dried at high temperature

Journal of Food Engineering

Volumn 85, Issue 4, 2008, Pages 509-517

  Prachayawarakorn, Somkiat ^a   Tia, Warunee ^a   Plyto, Napaporn ^a   Soponronnarit, Somchart ^a  

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

Author keywords

Colors; Effective diffusivity; Snack; Texture

Indexed keywords

COLOR; DIFFUSION; DRYING; HYDROSTATIC PRESSURE; MOISTURE; SCANNING ELECTRON MICROSCOPY; TEXTURES;

EFFECTIVE DIFFUSIVITY; QUALITY ATTRIBUTES; SNACKS; TRAY DRYERS;

FRUITS;

EID: 35748978227     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.011     Document Type: Article

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