Use of ultrasound and ethanol to improve the drying of yacon potato (Smallanthus sonchifolius): Effect of chemical and thermal bleaching

Yacon is a prebiotic food, rich in insoluble fibers, however, highly perishable because of its high moisture content and unstable coloration after peeling, due to enzymatic browning. To overcome such challenges, this study evaluated the effects of two types of bleaching (chemical and thermal) to pre...

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Veröffentlicht in:	Food science & technology 2022-06, Vol.162, p.113448, Article 113448
Hauptverfasser:	Martins, Alisson Felipe Lima, Vieira, Érica Nascif Rufino, Leite Júnior, Bruno Ricardo Castro de, Ramos, Afonso Mota
Format:	Artikel
Sprache:	eng
Schlagworte:	Color Convective drying Drying kinetics Ethanol ovens potatoes prebiotics Smallanthus sonchifolius ultrasonics Ultrasound technology water content
Online-Zugang:	Volltext
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