Shrinkage of potato slice during drying

Author:

Yadollahinia Alireza,Jahangiri Mehdi

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Drying and dried products under the microscope;Aguilera;International Journal of Food Science and Technology,2003

2. Modelling of the drying of eggplants in thin-layers;Akpinar;International of Food Science and Technology,2005

3. Al-Muhtaseb, A.H., McMinn, W.A.M., Magee, T.R.A., 2004. Shrinkage, density and porosity variations during the convective drying of potato starch gel. In: 14th International Drying Symposium (IDS), São Paulo, Brazil, vol. C, pp. 1604–1611.

4. AOAC, 1990. Official Methods of Analysis. No. 934-06. Association of Official Chemists, Washington, DC.

5. Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica);Babalis;Journal of Food Engineering,2006

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