Infrared‐assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes
Author:
Affiliation:
1. College of Food and Bioengineering, Henan University of Science and Technology Luoyang China
2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology Jiangnan University Wuxi China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12416
Reference40 articles.
1. Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours
2. Study of the drying behaviour and color kinetics of convective drying of yam (Dioscorea hispida) slices
3. Effect of various drying pretreatments on the structural and functional properties of starch isolated from Chinese yam (Dioscorea opposita Thumb.)
4. Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
5. A study of the application of the spouted bed technique to wheat drying
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