Three-dimensional morphological changes of potato slices during the drying process.

Sun, Li; Zhang, Pengqi; Zheng, Xin; Cai, Jianrong; Bai, Junwen

Sun, Li; Zhang, Pengqi; Zheng, Xin; Cai, Jianrong; Bai, Junwen.

Afiliación

Sun L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.
Zhang P; School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.
Zheng X; School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.
Cai J; School of Mechanical Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.
Bai J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.

Curr Res Food Sci ; 4: 910-916, 2021.

Article en En | MEDLINE | ID: mdl-34927086

Palabras clave

Morphological changes; Potato drying technology; Rate of change in the mean height; Sensor technology; Three-dimensional models

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Curr Res Food Sci Año: 2021 Tipo del documento: Article Pais de publicación: Países Bajos

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google