검색결과 : 13건
| No. | Article |
|---|---|
| 1 |
Thermodynamic analysis of drying process in a diagonal-batch dryer developed for batch uniformity using potato slices Amjad W, Hensel O, Munir A, Esper A, Sturm B Journal of Food Engineering, 169, 238, 2016 |
| 2 |
Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices Wang R, Zhang M, Mujumdar AS, Jiang H Journal of Food Engineering, 106(4), 290, 2011 |
| 3 |
Modeling of thin-layer drying of potato slices in length of continuous band dryer Aghbashlo M, Kianmehr MH, Arabhosseini A Energy Conversion and Management, 50(5), 1348, 2009 |
| 4 |
Kinetics of extraction of reducing sugar during blanching of potato slices Pedreschi F, Travisany X, Reyes C, Troncoso E, Pedreschi R Journal of Food Engineering, 91(3), 443, 2009 |
| 5 |
Oil distribution in potato slices during frying Pedreschi F, Cocio C, Moyano P, Troncoso E Journal of Food Engineering, 87(2), 200, 2008 |
| 6 |
Color kinetics and acrylamide formation in NaCl soaked potato chips Pedreschi F, Bustos O, Mery D, Moyano P, Kaack K, Granby K Journal of Food Engineering, 79(3), 989, 2007 |
| 7 |
Oil partition in pre-treated potato slices during frying and cooling Duran M, Pedreschi F, Moyano P, Troncoso E Journal of Food Engineering, 81(1), 257, 2007 |
| 8 |
Modeling of textural changes during drying of potato slices Troncoso E, Pedreschi F Journal of Food Engineering, 82(4), 577, 2007 |
| 9 |
Energy and exergy of potato drying process via cyclone type dryer Akpinar EK, Midilli A, Bicer Y Energy Conversion and Management, 46(15-16), 2530, 2005 |
| 10 |
Oil uptake and texture development in fried potato slices Pedreschi F, Moyano P Journal of Food Engineering, 70(4), 557, 2005 |