2008
DOI: 10.1016/j.jfoodeng.2007.11.033
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Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety

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Cited by 18 publications
(8 citation statements)
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“…Although food drying and rehydration research is extensive, there is a still need for studying the rehydration kinetics for different food products as affected by processing parameters as well as the kinetics of food quality changes during rehydration. [14][15][16][17][18] Predrying treatments and drying itself greatly affect the material, which usually undergoes significant irreversible changes. The knowledge of the rehydration kinetics of such dried products is useful for process optimization.…”
Section: Introductionmentioning
confidence: 99%
“…Although food drying and rehydration research is extensive, there is a still need for studying the rehydration kinetics for different food products as affected by processing parameters as well as the kinetics of food quality changes during rehydration. [14][15][16][17][18] Predrying treatments and drying itself greatly affect the material, which usually undergoes significant irreversible changes. The knowledge of the rehydration kinetics of such dried products is useful for process optimization.…”
Section: Introductionmentioning
confidence: 99%
“…Oscillatory measurements also provide this kind of information, but frequency dependence must be analyzed by empirical functions only suitable for the ranges studied, 16,17 or by equations with a large number of parameters (Maxwell generalized model). However, creep curves follow mechanical models with only four or six parameters, 18,19 which allows results to be more properly and easily compared. Chattong et al 20 showed that the redistribution of fat in xanthan treated sausages produced only limited effects when examined by oscillatory rheological techniques whereas creep compliance testing showed major changes.…”
Section: Introductionmentioning
confidence: 99%
“…Many kinds of vegetable pieces dried by FD, after cooking and seasoning, can be considered as snacks; for example, courgette, [70] taro, [71] potato, [72] and carrots. [73] However, a major problem with conventional FD is its long drying time, which in turn leads to high energy consumption and high capital costs.…”
Section: Snacks Made By Vacuum Drying Methodsmentioning
confidence: 99%