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Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis
Drying Technology ( IF 2.7 ) Pub Date : 2021-01-18 , DOI: 10.1080/07373937.2020.1870488
Qi Gao 1, 2 , Jia-Nan Chen 1, 3 , Jian-Chao Zhang 1 , Chun-Ju Liu 4 , Da-Jing Li 4 , Chun-Quan Liu 4 , Masaru Tanokura 5 , You-Lin Xue 1, 4
Affiliation  

Crisp yam chips were produced using hot air drying (AD), vacuum drying (VD), freeze drying (FD), and explosion puffing drying (EPD). As a result, the reducing sugar, total polyphenol and vitamin C ...

中文翻译:

多因素分析比较爆炸膨化干燥与其他方法对薯片理化性质及挥发分的影响

使用热风干燥 (AD)、真空干燥 (VD)、冷冻干燥 (FD) 和爆炸膨化干燥 (EPD) 生产脆薯片。因此,还原糖、总多酚和维生素C...
更新日期:2021-01-18
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