A STUDY OF TEMPERATURE AND SAMPLE DIMENSION IN THE DRYING OF POTATOES

It is common knowledge that sample size and drying temperature are two of the most important factors affecting the drying rate and quality of food. However, what is less commonly known are how these two factors interact relative to each other and their effects on the drying behaviour of potato. Thes...

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Veröffentlicht in:	Drying technology 2000-11, Vol.18 (10), p.2291-2306
Hauptverfasser:	May, B.K., Sinclair, A.J., Hughes, J.G., Halmos, A.L., Tran, V.N.
Format:	Artikel
Sprache:	eng
Schlagworte:	central composite design first drying stage second drying stage transition moisture content
Online-Zugang:	Volltext
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