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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

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Volume 5, Issue 5 (Dec 2009)


Effects of Different Pretreatments on Drying Kinetics and Quality of Sweet Potato Bars Undergoing Air Impingement Drying

Hong-Wei Xiao
  • China Agricultural University
/ Hai Lin
  • Shihezi University
/ Xue-Dong Yao
  • Shihezi University
/ Zhi-Long Du
  • Chinese Academy of Agricultural Mechanization Sciences
/ Zheng Lou
  • China Agricultural University
/ Zhen-jiang Gao
  • China Agricultural University
Published Online: 2009-12-22 | DOI: https://doi.org/10.2202/1556-3758.1758

The effects of hot water blanching (HWB), superheated steam blanching (SSB) and citric acid pretreatment (CAP) on drying kinetics and quality of sweet potato bars undergoing air impingement drying were examined in this investigation. It was found that CAP could significantly improve the drying rate of the samples, whereas HWB and SSB could obviously decrease the drying rate. In terms of quality, hardness, microstructure and color of the dried sweet potato bars subjected to different pretreatments were studied. Results illustrated that the pretreatments had significant effects on the texture, microstructure and color of the samples. Considering the drying kinetics and quality attributes, SSB is more suitable than HWB and CAP pretreatment for drying sweet potato.

Keywords: sweet potato bars; pretreatments; drying kinetics; quality; air impingement drying

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Published Online: 2009-12-22

Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1758.

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