Impingement drying of potato chips /

Superheated steam impingement drying was used as an alternative technique to develop nutritious fat-free potato chips. The effect of superheated steam temperature (115, 130, and 145° C) and convective heat transfer coefficient (100 and 160 W/m² °C) on the drying rate of potato chips and on the produ...

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Bibliographic Details

Main Author:	Caixeta, Aline Teixeira
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2001.
Subjects:	Major agricultural engineering.
Online Access:	Link to OAKTrust copy