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October 14, 2011Drying Technology

Effects of Osmotic Treatment and Superheated Steam Puffing Temperature on Drying Characteristics and Texture Properties of Banana Slices

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STSurapit TabtiangCollege of Industrial TechnologySPS. PrachayawarakonKing Mongkut's University of Technology ThonburiSSSomchart SoponronnaritKing Mongkut's University of Technology Thonburi

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Tabtiang et al. (2011) studied this question.

synapsesocial.com/papers/6a20e46210699ec7be2ab24ehttps://doi.org/10.1080/07373937.2011.613554
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1CONTINUOUS EXPLOSION‐PUFFING OF APPLES1980 · 34 citations
  2. 2Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes1986 · 200 citations
  3. 3Effect of Osmotic Agents and Concentration on Fruit Quality1983 · 151 citations
  4. 4DRYING WITH SUPERHEATED STEAM2001 · 112 citations