Influence of Combined Hot Air Impingement and Infrared Drying on Drying Kinetics and Physical Properties of Potato Chips

Drying Technology

Volumn 31, Issue 1, 2013, Pages 24-31

  Supmoon, Nattriya ^a   Noomhorm, Athapol ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Color; Convection drying; Infrared drying; Shrinkage; Specific energy consumption; Texture

Indexed keywords

AIR JET IMPINGEMENT; AIR TEMPERATURE; AIR VELOCITIES; CONVECTION DRYING; CONVECTIVE DRYING; DEEP FAT FRYING; DRYING AIR; DRYING CHARACTERISTICS; DRYING KINETIC; DRYING RATES; HOT AIR; INFRARED INTENSITY; LOWER HARDNESS; MOISTURE REMOVAL; POTATO CHIP; POTATO SLICES; PROCESSING METHOD; QUALITY ATTRIBUTES; SPECIFIC ENERGY CONSUMPTION;

AIR; COLOR; ENERGY UTILIZATION; HARDNESS; JETS; SHRINKAGE; TEXTURES;

INFRARED DRYING;

EID: 84872422617     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.711792     Document Type: Article

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