Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips

Autor: Widya Puspantari, Dayu Dian Perwata Sari, Kokom Komariyah, Budiyanto Budiyanto, Donowati Tjokrokusumo

Publikováno v: Agrointek, Vol 18, Iss 1, Pp 239-245 (2024)

Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process. This research aimed to study the optimum drying time using cabinet drier on to

Externí odkaz: https://doaj.org/article/be7b962721724a1f88fe47be9b0639fc

Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology

Autor: Mmathaha Mosala, Afam I. O. Jideani, Adewale O. Omolola, Phuti Itumeleng Moloto, Sunette Marlize Laurie

Publikováno v: Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 39-46 (2021)

The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84da6b7819b3f7a8a6f8c5ab9505ef3a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100039

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Design And Performance Characteristics Of Palm Kernel Nuts Drier

Autor: MT Babalola, AO Ajagunna

Publikováno v: Nigeria Journal of Pure and Applied Physics; Vol 3 (2004); 8-15

A cabinet drier with dimensions 0.82m x 0.45m x 0.52m, having four trays and capable of drying 4kg of palm kernel nuts per hour was constructed. A control circuit to regulate the temperature of the heating chamber was installed in the appropriate par

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b6037152ebbc8d7573ed8c101f9f033
https://doi.org/10.4314/njpap.v3i1.21450

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