Physical characteristics of dehydrated potatoes — Part II
作者： W.A.M. McMinn , T.R.A. Magee
DOI: 10.1016/S0260-8774(97)00040-X
关键词:
摘要: Moisture removal from solids is an integral part of food processing, with convective drying representing one the most important techniques for preservation biological products. However, moisture during has detrimental effects on physiochemical properties material. Deterioration physical attributes system was evaluated basis rehydration characteristics, namely coefficient and ratio. The rate degree dependent conditions, extent cellular structural disruption dictating rehydrational capacity.
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