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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR increased in 2015: 0.712

SCImago Journal Rank (SJR) 2015: 0.298
Source Normalized Impact per Paper (SNIP) 2015: 0.398
Impact per Publication (IPP) 2015: 0.738

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

Hong-Wei Xiao1 / Hai Lin2 / Xue-Dong Yao3 / Zhi-Long Du4 / Zheng Lou5 / Zhen-jiang Gao6

1China Agricultural University

2Shihezi University

3Shihezi University

4Chinese Academy of Agricultural Mechanization Sciences

5China Agricultural University

6China Agricultural University

Citation Information: International Journal of Food Engineering. Volume 5, Issue 5, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1758, December 2009

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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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