Foam mat drying of taro ( Colocasia esculenta ): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour-Reference-Cited by-同舟云学术

Foam mat drying of taro ( Colocasia esculenta ): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour

Published:2020-09-05 Issue:11 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Çalışkan Koç Gülşah¹^ORCID,Yüksel Ayşe Nur¹^ORCID,Baş Erman¹,Erdoğan Selma Lubabe¹

Affiliation:

1. Arts and Design Faculty, Department of Gastronomy and Culinary Arts Alanya Hamdullah Emin Paşa University Antalya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13516

Reference29 articles.

1. Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity

2. Effect of ultrasound on banana cv Pacovan drying kinetics

3. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit

4. Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer

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