Convective Drying of Potato Slices: Impact of Ethanol Pretreatment and Time on Drying Behavior, Comparison of Thin-Layer and Artificial Neural Network Modeling, Color Properties, Shrinkage Ratio, and Chemical and ATR-FTIR Analysis of Quality Parameters
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11540-023-09663-3.pdf
Reference69 articles.
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2. Akar G, Barutçu Mazı I (2019) Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwi fruit as affected by different drying methods. J Food Process Eng 42(3):e13011
3. Amjad W, Crichton SO, Munir A, Hensel O, Sturm B (2018) Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process. Biosys Eng 166:170–183
4. Anonym (2021). http://bilsenbesergil.blogspot.com/p/blog-page_799.html. Accessed 15 Jun 2021
5. Arendse E, Fawole OA, Magwaza LS, Nieuwoudt H, Opara UL (2018) Comparing the analytical performance of near and mid infrared spectrometers for evaluating pomegranate juice quality. LWT 91:180–190
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