Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties
Samir Mowafy, Jiale Guo, Dengwen Lei, Yanhong Liu
Topics & Concepts
BlanchingFood scienceChemistryMoistureThermal diffusivityDehydrationWater contentPotato starchSpray dryingHumidityMaterials scienceComposite materialChromatographyStarchBiochemistryGeotechnical engineeringThermodynamicsEngineeringPhysicsQuantum mechanicsFood composition and propertiesPotato Plant ResearchFood Drying and Modeling