2022
DOI: 10.1016/j.lwt.2021.113047
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Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum

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Cited by 14 publications
(7 citation statements)
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“…This prolonged effect of temperature affected the structure of dried leaves, as seen in SEM image (Figure 2h). Similar observation was made in sweet potato chips produced by vacuum‐assisted microwave rotary drying (Monteiro et al, 2022). As temperature gradient increased, there was a synergistic effect of temperature with vacuum which resulted in quicker drying, thereby retaining smooth surface (Figure 2i,j).…”
Section: Resultssupporting
confidence: 79%
“…This prolonged effect of temperature affected the structure of dried leaves, as seen in SEM image (Figure 2h). Similar observation was made in sweet potato chips produced by vacuum‐assisted microwave rotary drying (Monteiro et al, 2022). As temperature gradient increased, there was a synergistic effect of temperature with vacuum which resulted in quicker drying, thereby retaining smooth surface (Figure 2i,j).…”
Section: Resultssupporting
confidence: 79%
“…The antioxidant properties of dried sliced sweet potato have been presented in previous studies using different methods (convective, microwave and vacuum-freeze drying) at selected fixed temperatures or slice thickness [ 13 , 14 ]. The drying factors in these studies were not optimized to investigate the best drying conditions in terms of antioxidant or physico-chemical properties [ 15 ]. The drying process carried out under optimized conditions will inspire further studies in terms of preserving the antioxidant properties of the product, obtaining better appearance and texture properties.…”
Section: Introductionmentioning
confidence: 99%
“…The sample crackling is accompanied by sound emission [ 1 , 5 , 9 , 52 , 53 ]. This behavior was observed in crispy snacks, such as bananas [ 31 ], sweet potatoes [ 11 ], restructured pineapple [ 54 ], and mango leathers [ 55 ].…”
Section: Resultsmentioning
confidence: 99%
“…Oil-free potato chips can be produced by dehydration. Microwave vacuum drying (MWVD) is a suitable process that operates at mild temperatures and results in crispy chips in shorter times than those observed for freeze- and air-drying [ 5 , 6 , 7 , 8 , 9 , 10 , 11 ].…”
Section: Introductionmentioning
confidence: 99%