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International Journal of Food Properties Volume 10, 2007 - Issue 3
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Original Articles

Water Sorption Isotherms and Crispness of Fried Yam Chips in the Temperature Range from 293K to 313K

O.P. Sobukola Department of Food Science and Technology, University of Agriculture, Abeokuta, NigeriaCorrespondence[email protected]
,
O.U. Dairo Department of Agricultural Engineering, University of Agriculture, Abeokuta, Nigeria
,
T.T. Afe Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria
&
O.J. Coker Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria
Pages 561-575 | Received 11 Mar 2006, Accepted 28 Sep 2006, Published online: 10 Aug 2007

Citations (7)

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Read on this site (3)

S. Janjai, N. Lamlert, K. Tohsing, B. Mahayothee, B. K. Bala & J. Müller. (2010) Measurement and Modeling of Moisture Sorption Isotherm of Litchi (Litchi Chinensis Sonn.). International Journal of Food Properties 13:2, pages 251-260.
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S. Jaya. (2009) Microstructure Analysis of Dried Yogurt: Effect of Different Drying Methods. International Journal of Food Properties 12:3, pages 469-481.
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O.P. Sobukola, S.O. Awonorin, L.O. Sanni & F.O. Bamiro. (2008) Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices. International Journal of Food Properties 11:2, pages 379-391.
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Articles from other publishers (4)

Elysia Evelyn & Priyo Waspodo. (2023) Water Sorption Isotherm of Ebi Seasoned Potato Chip Model. IOP Conference Series: Earth and Environmental Science 1169:1, pages 012092.
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Kai Fan, Min Zhang & Bhesh Bhandari. (2019) Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices. Food and Bioproducts Processing 115, pages 154-164.
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Charu Goel, Anil Dutt Semwal, Padmashree Ananthan & Gopal Kumar Sharma. (2018) Development and storage stability of buckwheat chips using response surface methodology (RSM). Journal of Food Science and Technology 55:12, pages 5064-5074.
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Stuart H. Munson-McGee, Aravind Mannarswamy & Paul K. Andersen. (2010) Designing experiments to differentiate between adsorption isotherms using T-optimal designs. Journal of Food Engineering 101:4, pages 386-393.
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