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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |