Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes - Wang, Hui; Liu, Zi-Liang; Vidyarthi, Sriram K.; Wang, Qing-Hui; Gao, Lei; Li, Bo-Rui; Wei, Qing; Liu, Yan-Hong; Xiao, Hong-Wei (Drying technology, 2020)
Keywords: air; Air drying; artificial neural network (ANN); Artificial neural networks; Ascorbic acid; Color; Cubes; Drying; Drying agents; drying kinetics; energy; Energy consumption; hot air drying based on temperature and humidity control (TH-HAD); humidity; Humidity control; Kinetics; Microstructure; Moisture control; moisture diffusivity; neural networks; Physicochemical properties; Potato cubes; Potatoes; rehydration; Solanum tuberosum; specific energy; temperature; Topology; Vegetables