CHANGES IN THERMAL PROPERTIES AND COLOUR ATTRIBUTES OF POTATO (CHANDRAMUKHI VARIETY) DURING FOAM MAT AND THIN LAYER DRYING
نویسندگان
چکیده
منابع مشابه
architecture and engineering of nanoscale sculptured thin films and determination of their properties
چکیده ندارد.
15 صفحه اولQuality attributes of sweet potato flour as influenced by variety, pretreatment and drying method
The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysi...
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due to problems in storage, transport and price fluctuation of fresh potato, production of ready-to-use products like french fries is of particular importance.one of the important steps in product processing is pre-drying.sticks with 0.8*0.8*8 cm dimensions were prepared, blanched with hot water at 75°c for 10 minutes and dried at four different air temperatures of 50, 60, 70 and 80°c to moistu...
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Background and Objectives: Drying, one of the traditional food preservation technique, is a complex process defined as a simultaneous heat and mass transfer steps under transient conditions, which leads to significant changes in physicochemical properties of the foodstuffs. The objective of the present study was to assess effects of ovalbumin concentration (as a foaming agent) at three levels o...
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ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2017
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2017.6.5.1121-1126