Effect of ethanol osmotic dehydration on CO2 puffing and drying mechanism of potato
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference31 articles.
1. Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour;Zhu;Food Research International,2021
2. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying;Wu;Journal of food engineering,2018
3. Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes;Wang;Drying Technology,2020
4. Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol;Rojas;Journal of Food Process Engineering,2019
5. Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss;Mokhtar;Drying Technology,2019
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1. Effect of microwave combined with ethanol pretreatment on the quality of potato CO2 explosion puffing drying;Food Research International;2024-09
2. Extraction of Omega-3 Fatty Acids from Atlantic Sea Cucumber (Cucumaria frondosa) Viscera Using Supercritical Carbon Dioxide;Marine Drugs;2024-08-12
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