Physico-chemical changes during different stages of MFD/FD banana chips

Journal of Food Engineering

Volumn 101, Issue 2, 2010, Pages 140-145

  Jiang, Hao ^a   Zhang, Min ^a   Mujumdar, Arun S ^b  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Banana; Changes; Drying stage; FD; MFD

Indexed keywords

BANANA; CHANGES; COLOR CHANGES; EXPANSION RATIO; FREEZE DRYING; MICROWAVE FREEZE DRYING; PHYSICO-CHEMICAL CHANGES; PRIMARY DRYING; REDUCING SUGARS; SECONDARY DRYING STAGE; STARCH CONTENTS; SUGAR CONTENT; THREE STAGES;

DRYING; FINITE DIFFERENCE METHOD; FRUITS; STARCH; SUGAR (SUCROSE);

CURING;

EID: 77955466734     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.06.002     Document Type: Article

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