Studies among the sample size and the browning on microwave heated drying of potato

In a previous paper (Kubota et al., 1990, Lu et al., 1990), we have studied a convenient microwave heated drying instrument, and studied the simple drying-rate equations of potato and so on by using the some shapes of samples. And then, we observed that the browning according to the temperature rise...

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Bibliographic Details
Published inJournal of the Faculty of Applied Biological Science -Hiroshima University (Japan) Vol. 29; no. 2
Main Authors Lu, L.T. (Hiroshima Univ., Fukuyama (Japan). Faculty of Applied Biological Science), Kubota, K, Suzuki, K
Format Journal Article
LanguageJapanese
Published 01.12.1990
Subjects
BRUNISSEMENT
DIMENSION
FOUR A MICROONDES
HORNOS DE MICROONDAS
OSCURECIMIENTO
PAPA
POMME DE TERRE
SECADO
SECHAGE
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Summary:In a previous paper (Kubota et al., 1990, Lu et al., 1990), we have studied a convenient microwave heated drying instrument, and studied the simple drying-rate equations of potato and so on by using the some shapes of samples. And then, we observed that the browning according to the temperature rises increased by increasing in size of potato samples, and the browning depended on the location. In this paper, we studied the relations among the size and shape and the browning on microwave heated drying of potato, and we could decrease the browning according to the temperature rises by gradually reducing the maximum length and the thickness
Bibliography:9303158
Q02
ISSN:0387-7647