Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes-Reference-Cited by-同舟云学术

Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes

Published:2020-09-17 Issue:3 Volume:39 Page:418-431
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Wang Hui¹,Liu Zi-Liang¹,Vidyarthi Sriram K.²,Wang Qing-Hui³,Gao Lei¹,Li Bo-Rui¹,Wei Qing¹,Liu Yan-Hong¹,Xiao Hong-Wei¹

Affiliation:

1. College of Engineering, China Agricultural University, Beijing, China

2. Department of Biological and Agricultural Engineering, University of California, Davis, California, USA

3. Xinjiang Academy of Agricultural Sciences, Agricultural Mechanization Institute, Urumqi, China

Funder

the National Key Research and Development Program of China

basic scientific research program for public welfare scientific research institutes in Xinjiang Uygur Autonomous Region

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1818254

Reference56 articles.

1. Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods

2. FAO. FAO stat database. 2018. http://faostat.fao.org.

3. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying

4. Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process

5. Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure

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