Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying
Ricardo Lemos Monteiro, Jaqueline Oliveira de Moraes, Jéssica Daiane Domingos, Bruno Augusto Mattar Carciofi, João Borges Laurindo
Topics & Concepts
PorosityMoistureFood scienceMaterials scienceMicrowaveMicrowave ovenRaw materialPotato starchWater contentWater activityComposite materialChemistryStarchOrganic chemistryPhysicsEngineeringGeotechnical engineeringQuantum mechanicsFood Drying and ModelingMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods