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Microwave and convective drying of potato slices.

Author(s) : BOURAOUI M., RICHARD P., DURANCE T.

Type of article: Article

Summary

Sliced potatoes were dried using these two processes, either separately or in combination. The kinetics of rehydration were studied. Relationships were established between the water diffusion profile (calculated using the Fick model), the internal temperature, and the water content of potatoes.

Details

  • Original title: Microwave and convective drying of potato slices.
  • Record ID : 1995-3620
  • Languages: English
  • Source: J. Food Process Eng. - vol. 17 - n. 3
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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