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|Title:||Effect of drying methods on rehydration kinetics of potato slices|
|Abstract:||The effect of drying methods on rehydration kinetics of potato slices is investigated at (l0, 35, 60°C), respectively. The effective diffusion coefficients for water and solute are determined, assuming the rehydration process to be governed by fickian diffusion and the apparent moisture (Dew) and solute (Des) diffusion coefficients are calculated. The effect of temperatue on dew, can be interpreted according to Arrhenius law. Low temperature dehydration is found to improve the rehydration characteristics of potato slices.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.63(05) [May 2004]|
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