Convective Drying of Potato Slices: Impact of Ethanol Pretreatment and Time on Drying Behavior, Comparison of Thin-Layer and Artificial Neural Network Modeling, Color Properties, Shrinkage Ratio, and Chemical and ATR-FTIR Analysis of Quality Parameters
Tolga Kağan Tepe
Topics & Concepts
ShrinkageChemistryEthanolFourier transform infrared spectroscopyChromatographyFood scienceMaterials scienceChemical engineeringBiochemistryComposite materialEngineeringFood Drying and ModelingPotato Plant ResearchMicrobial Inactivation Methods