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Drying Technology
An International Journal
Volume 40, 2022 - Issue 7
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Articles

Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis

Qi Gaoa College of Light Industry, Liaoning University, Shenyang, P. R. China;b Party School of Liaoning Provincial Party Committee, Shenyang, P. R. ChinaView further author information
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Jia-Nan Chena College of Light Industry, Liaoning University, Shenyang, P. R. China;c National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. ChinaView further author information
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Jian-Chao Zhanga College of Light Industry, Liaoning University, Shenyang, P. R. ChinaView further author information
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Chun-Ju Liud Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Da-Jing Lid Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Chun-Quan Liud Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Masaru Tanokurae Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, JapanCorrespondence[email protected] [email protected]
View further author information
&
You-Lin Xuea College of Light Industry, Liaoning University, Shenyang, P. R. China;d Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-4241-7942View further author information
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Pages 1405-1420 | Received 29 Jul 2020, Accepted 27 Dec 2020, Published online: 18 Jan 2021

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Özgül Altay, Esin Selçuk, Rabia Akçay Salık, Özgün Köprüalan Aydın & Figen Kaymak Ertekin. (2023) Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks. Drying Technology 41:11, pages 1893-1906.
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Ziping Ai, Hongwei Xiao, Yue Zhang, Dengwen Lei, Zekang Peng, Mengjia Li & Yanhong Liu. (2023) Effect of hot air impingement drying on drying behavior, volatile components profile, shell burst ratio, flavonoid contents, microstructure of Amomum villosum fruits. Drying Technology 41:1, pages 107-121.
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Xing Ren, Linlin Li, Junliang Chen, Lujie Zhao, Panpan Liu, Weiwei Cao, Aiqing Ren, Guangyue Ren, Bhesh Bhandari & Xu Duan. (2022) Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory. Drying Technology 40:15, pages 3310-3323.
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Articles from other publishers (2)

Roji Waghmare, Paulo E.S. Munekata, Manoj Kumar, Sona R. Moharir, Rahul Yadav, Kuldeep Dhama & José M. Lorenzo. (2023) Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chemistry 419, pages 136039.
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Linlin Li, Xing Ren, Junliang Chen, Weiwei Cao, Guangyue Ren, Bhesh Bhandari, Aiqing Ren & Xu Duan. (2022) Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process. LWT 168, pages 113969.
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