Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology
The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and mi...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-10-01
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Series: | Processes |
Subjects: | |
Online Access: | https://www.mdpi.com/2227-9717/7/10/745 |