Improvement of water transport mechanisms during potato drying by applying ultrasound

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2511-2517

  Ozuna, César ^a   Cárcel, Juan A ^a   García Pérez, José V ^a   Mulet, Antonio ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Dehydration; Diffusion; Energy efficiency; Modelling

Indexed keywords

WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; DIFFUSION; FOOD HANDLING; INSTRUMENTATION; KINETICS; MECHANICS; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT ROOT; POTATO; QUALITY CONTROL; THERMODYNAMICS; ULTRASOUND;

CONVECTION; DESICCATION; DIFFUSION; FOOD HANDLING; KINETICS; MECHANICAL PHENOMENA; MODELS, CHEMICAL; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; QUALITY CONTROL; SOLANUM TUBEROSUM; ULTRASONICS; WATER;

SOLANUM TUBEROSUM;

EID: 80053920531     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4344     Document Type: Article

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