Intermittent and continuous infrared drying of sweet potatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
https://link.springer.com/content/pdf/10.1007/s00231-022-03212-3.pdf
Reference49 articles.
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3. Wu XF, Zhang M, Ye Y, Yu D (2020) Influence of ultrasonic pretreatments on drying kinetics and quality attributes of sweet potato slices in infrared freeze drying (IRFD). LWT 131:109801. https://doi.org/10.1016/j.lwt.2020.109801
4. Lee D, Mo C, Lee CJ, Lee SH (2019) Change in dielectric properties of sweet potato during microwave drying. Food Sci Biotechnol 28(3):731–739. https://doi.org/10.1007/s10068-018-0522-y
5. Onwude DI, Hashim N, Abdan K, Janius R, Chen G, Kumar C (2018) Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato. J Food Eng 228:12–24. https://doi.org/10.1016/j.jfoodeng.2018.02.006
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