Journal of Food Technology

Year: 2005
Volume: 3
Issue: 3
Page No. 361 - 364

Effects of Pretreatment on the Drying Rates and Drying Time of Potato

Authors : S. E. Agarry , A.O. Durojaiye and T. J. Afolabi

Abstract: The effects that two pretreatments -blanching and freezing- used prior to drying had on the drying rate and drying time of potato were investigated. An untreated sample was used as a control. The initial and overall drying rates were highest for the freezing treatment, which resulted in the shortest drying times. Increase in the freezing time resulted in decrease in the drying time while increase in the blanching temperature and blanching time has no effect on the drying time of potato.

How to cite this article:

S. E. Agarry , A.O. Durojaiye and T. J. Afolabi , 2005. Effects of Pretreatment on the Drying Rates and Drying Time of Potato . Journal of Food Technology, 3: 361-364.

Design and power by Medwell Web Development Team. © Medwell Publishing 2022 All Rights Reserved