Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition

Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of yam slices were examined at various temperatures (50...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Jikai, Zheng, Xia, Xiao, Hongwei, Li, Yican, Yang, Taoqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453475/
https://www.ncbi.nlm.nih.gov/pubmed/37628048
http://dx.doi.org/10.3390/foods12163048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453475/
https://www.ncbi.nlm.nih.gov/pubmed/37628048
http://dx.doi.org/10.3390/foods12163048

Ejemplares similares