Hot air drying characteristics of sweet potato using moisture sorption isotherm analysis and its quality changes during drying

International Journal of Food Engineering

Volumn 6, Issue 2, 2010, Pages

  Orikasa, Takahiro ^a   Wu, Long ^b   Ando, Yasumasa ^c   Muramatsu, Yoshiki ^d   Roy, Poritosh ^b   Yano, Toshikazu ^a   Shiina, Takeo ^b   Tagawa, Akio ^c  

^a MIYAGI UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c CHIBA UNIVERSITY   (Japan)

^d TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Equilibrium moisture content; Hardness; Hot air drying; L ascorbic acid; Sugar content; Surface color; Sweet potato

Indexed keywords

EQUILIBRIUM MOISTURE CONTENT; EQUILIBRIUM MOISTURE CONTENTS; HOT AIR DRYING; L-ASCORBIC ACID; SUGAR CONTENT; SURFACE COLORS; SWEET POTATO;

ATMOSPHERIC HUMIDITY; COLOR; CURING; DESORPTION; DEWATERING; ELECTROMAGNETIC COMPATIBILITY; HARDNESS; KETONES; MOISTURE; MOISTURE DETERMINATION; ORGANIC ACIDS; PLASTIC MOLDS; REACTION RATES; SUGAR (SUCROSE);

DRYING;

IPOMOEA BATATAS;

EID: 77950597102     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1748     Document Type: Article

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