Rehydration and sensory properties of dehydrated russet potatoes (Solanum tuberosum) using microwave vacuum, heated air, or freeze dehydration

Drying Technology

Volumn 27, Issue 10, 2009, Pages 1116-1122

  Setiady, Dewi ^a   Rasco, Barbara ^a   Younce, Frank ^a   Clary, Carter ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Dehydration; Microwave; Rehydration

Indexed keywords

CELL DAMAGE; COLOR PROPERTIES; DEHYDRATED PRODUCTS; FREEZE DEHYDRATION; FREEZE DRYING; HEATED AIR; MICROWAVE-VACUUM; SCANNING ELECTRON MICROSCOPES; SENSORY EVALUATION; SENSORY PROPERTIES; SOLANUM TUBEROSUM;

COLOR; DEHYDRATION; DEWATERING; HOT AIR HEATING; MICROWAVES; SCANNING ELECTRON MICROSCOPY; VACUUM;

FINITE DIFFERENCE METHOD;

EID: 74849087874     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930903221382     Document Type: Article

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