Title of article
Modeling of textural changes during drying of potato slices Original Research Article
Author/Authors
Elizabeth Troncoso، نويسنده , , Franco Pedreschi، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
8
From page
577
To page
584
Abstract
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Texture , Drying , Potato slices , kinetics
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167523
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