Research on the correlation between three-dimensional morphology and temperature changes in potato slices during drying

Drying is an effective method to reduce potato storage loss. However, potatoes have high porosity with high water content. Shrinkage during drying can lead to folding and cracking of the dried product form. Therefore, this study explored the correlation between the 3D morphology and temperature dist...

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Detalles Bibliográficos
Autores principales: Sun, Li, Zheng, Xin, Zhang, Pengqi, Cai, Jianrong, Bai, Junwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10248532/
https://www.ncbi.nlm.nih.gov/pubmed/37303587
http://dx.doi.org/10.1016/j.crfs.2023.100524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10248532/
https://www.ncbi.nlm.nih.gov/pubmed/37303587
http://dx.doi.org/10.1016/j.crfs.2023.100524

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