Pulsed electric field enhanced drying of potato tissue
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
1. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper;Ade-Omowaye;Journal of Food Engineering,2003
2. Diffusion of bound water in starchy materials: application to drying;Aguerre;Journal of Food Engineering,2004
3. Food dehydration and product structure;Aguilera;Trends in Food Science and Technology,2003
4. Single layer drying behaviour of potato slices in a convective cyclone dryer and mathematical modelling;Akpinar;Energy Conversion and Management,2003
5. Effect of preheating on potato texture;Andersson;Critical Review of Food Science and Nutrition,1994
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