Study of Thermodynamic, Structural, and Quality Properties of Yacon (Smallanthus sonchifolius) During Drying

The thermodynamic properties and the changes in volume were studied during hot air drying of yacon. The results indicated high rates of moisture and water activity losses during the first 150 min of drying. Shrinkage of the product was evident during drying, with a reduction of about 89 % as observe...

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Veröffentlicht in:	Food and bioprocess technology 2014, Vol.7 (1), p.148-160
Hauptverfasser:	Bernstein, Anahi, Noreña, Caciano Pelayo Zapata
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Air drying Biotechnology Blanching Chemistry Chemistry and Materials Science Chemistry/Food Science Dehydration Enthalpy Entropy Food Science Free energy Freeze drying Isotherms Moisture content Original Paper Quality management Scanning electron microscopy Shrinkage Sorption Thermodynamic properties Water activity Water content
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