Convective drying rates of thermally blanched slices of potato (Solamum tuberosum): Parameters for the estimation of drying rates

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 514-519

  Fernando, W J N ^a   Ahmad, A L ^a   Othman, M R ^a  

^a SCHOOL OF CHEMICAL ENGINEERING   (Malaysia)

Author keywords

Blanch; Diffusion; Drying rate; Mass transfer; Moisture; Slices; Surface layer

Indexed keywords

BLANCH; CONSISTENT VALUES; CONVECTIVE DRYING RATE; CORRELATION COEFFICIENT; DEHYDRATION RATES; DRYING MATERIALS; DRYING RATE; DRYING RATES; EXPERIMENTAL DATA; MODIFIED SURFACES; MOISTURE CONCENTRATION; MOISTURE TRANSFER; OPTIMIZATION PROGRAMS; PRE-DRYING; SLICES; SURFACE LAYER; SURFACE LAYERS; THREE PARAMETERS;

BLANCHING; C (PROGRAMMING LANGUAGE); CHARACTERIZATION; FOOD PRESERVATION; FOOD PRODUCTS; MOISTURE CONTROL; PARAMETER ESTIMATION; SURFACES;

DRYING;

SOLANUM TUBEROSUM; TUBEROSUM;

EID: 80054809445     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.09.008     Document Type: Article

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