Investigations of some quality parameters and mathematical modeling of dried functional chips

In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75–85 °C), vacuum drying (75–85 °C, 250 mbar), and microwave dryi...

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Veröffentlicht in:	Heat and mass transfer 2020-04, Vol.56 (4), p.1099-1115
Hauptverfasser:	Halil, Tuğçe, Tamer, Canan Ece, Suna, Senem, Özkan Karabacak, Azime
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying Antioxidants Chickpeas Diffusion coefficient Engineering Engineering Thermodynamics Haricot beans Heat and Mass Transfer Industrial Chemistry/Chemical Engineering Original Potatoes Proteins Thermodynamics
Online-Zugang:	Volltext
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