Effect of vacuum drying conditions on the quality of yacon (Smallanthus sonchifolius) slices: Process optimization toward color quality

Journal of Food Processing and Preservation

Volumn 36, Issue 1, 2012, Pages 67-73

  Reis, Felipe R ^a   Lenzi, Marcelo K ^a   Masson, Maria L ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACID CONCENTRATIONS; AVERAGE VALUES; COLOR QUALITY; DRYING TEMPERATURE; INITIAL STAGES; OPERATION CONDITIONS; POLYNOMIAL MODELS; PRODUCT QUALITY; SLICE THICKNESS; VACUUM DRYING;

CITRIC ACID; COLOR; HARDNESS; OPTIMIZATION; QUALITY CONTROL; TEXTURES; VACUUM;

DRYING;

POLYMNIA SONCHIFOLIA; SMALLANTHUS SONCHIFOLIUS;

EID: 84856222856     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00555.x     Document Type: Article

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