Three-dimensional morphological changes of potato slices during the drying process

Hot air drying is a common method for drying potato slices. In this paper, the three-dimensional (3D) morphological changes incurred during hot air drying of potato slices were investigated. The effect of drying on the thickness and diameter of potato slices was of special interest. The results show...

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Detalles Bibliográficos
Autores principales: Sun, Li, Zhang, Pengqi, Zheng, Xin, Cai, Jianrong, Bai, Junwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Articles from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8647000/
https://www.ncbi.nlm.nih.gov/pubmed/34927086
http://dx.doi.org/10.1016/j.crfs.2021.11.009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8647000/
https://www.ncbi.nlm.nih.gov/pubmed/34927086
http://dx.doi.org/10.1016/j.crfs.2021.11.009

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