- 期刊
- OpenAccess
Study of Shrinkage of Potato Sheets during Drying in Thin-Layer Dryer
並列摘要
In this study, the author has purposed that Shrinkage of potato sheets was tested and studied at the temperatures of 60, 70 and 80℃ and air velocity (0.5- and 1m/sec). In equal time intervals while drying, samples were photographed by the digital camera. Of taken photographs, body dimensions were obtained and analyzed. The results showed that drying of product was uniform at the temperature of 80℃ and had more desirable and marketable temperature than the other temperatures. The air velocity at the testing area did not leave any effect on the shrinkage of the product.
延伸閱讀
- 陳如茵、蔡美珠、錢明賽（1988）。Potato Storage Ⅱ. Effects of Gamma Irradiation on the Storage of Processing Potatoes。中國園藝，34(2)，99-107。https://doi.org/10.6964/JCSHS.198806.0099
- 陳如茵、蔡美珠、錢明賽（1988）。Potato Storage Ⅲ Effects of Sprouting Inhibitors on Storage of Processing Potatoes。中國園藝，34(2)，108-116。https://doi.org/10.6964/JCSHS.198806.0108
- 郭孝軒（2016）。Effect of Variety and Anti-browning Handling on the Quality of Fresh-Cut Potato Slices〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU201600594
- 陳彥卉、嚴玉芬、陳淑德（2017）。Study of Radio Frequency Drying on Soybean Residue。臺灣農業化學與食品科學，55(5&6)，283-291。https://doi.org/10.6578/TJACFS.201710_55(5&6).0007
- 曹幸之（1986）。Evaluation of Potato Cultivars for High Yield and Total Solid Content。中華農業研究，35(3)，300-307。https://doi.org/10.29951/JARC.198609.0006