Effects of different pretreatment methods on the drying characteristics and quality of potatoes

The effects of different pretreatments on the vitamin C content of peeled fresh potato, the drying characteristics, and several quality attributes of dehydrated potatoes were investigated. Citric acid pretreatment (0.1%–0.3%, 10–30 min), steam blanching (100ºC, 1–2 min), and water blanching (95°C, 1...

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Detalles Bibliográficos
Autores principales: Sun, Xiangfeng, Jin, Xin, Fu, Nan, Chen, Xiaodong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684612/
https://www.ncbi.nlm.nih.gov/pubmed/33282229
http://dx.doi.org/10.1002/fsn3.1579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684612/
https://www.ncbi.nlm.nih.gov/pubmed/33282229
http://dx.doi.org/10.1002/fsn3.1579

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