Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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 . Effects of Pretreatment on the Drying Rates and Drying Time of Potato.
DOI: https://doi.org/10.36478/jftech.2005.361.364
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.361.364