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Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid. |
The effect of drying behaviour on the drying rate and quality characteristics of potato slices in a vacuum-infrared drying system was studied. In this research, the effect of the infrared radiation powers (100, 150, and 200 W) and vacuum levels (20, 80, 140 mmHg and atmosphere pressure) at different slice thickness (1, 2 and 3 mm) on drying rate and shrinkage percentage and rehydration capacity were investigated. It was concluded that infrared radiation power amount has a significant effect on processing time and drying rate. With increasing radiation power, drying time is reduced and consequently drying rate is increased. The drying rate curve of potato slices at initial drying time is in the ascending phase because of surface moisture evaporation and... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Potato; Drying rate; Vacuum; Infrared radiation; Shrinkage; Rehydration. |
Ano: 2016 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3583 |
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