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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Articles

Effect of drying and grinding characteristics of colored potato (Solanum tuberosum L.) on tribology of mashed colored potato paste

Efecto de las características del secado y la trituración en la papa de colores (Solanum tuberosum L.) en la tribología del engrudo de puré de papa de colores

Hyeon Woo ParkDepartment of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, S. KoreaView further author information
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Won Byong YoonDepartment of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, S. KoreaCorrespondence[email protected]
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Pages 135-145 | Received 19 Apr 2017, Accepted 23 Jun 2017, Published online: 29 Aug 2017

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Hyeon Woo Park & Won Byong Yoon. (2019) Prediction of the intermittent drying behavior of soybeans [Glycine max (L.)] using novel multilayered mass transfer simulation with an image analysis. Drying Technology 37:10, pages 1228-1238.
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Articles from other publishers (4)

Wenhu Xu, Shuaike Yu & Min Zhong. (2022) A review on food oral tribology. Friction 10:12, pages 1927-1966.
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Veena Paul, Abhishek Dutt Tripathi, Aparna Agarwal, Pankaj Kumar & Dinesh Chandra Rai. (2022) Tribology – Novel oral processing tool for sensory evaluation of food. LWT 160, pages 113270.
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I. Boutelba, S. Zid, P. Glouannec, S. Youcef-ali, A. Magueresse & N. Kimouche. (2019) Thermo-hydrous behavior of dried un-blanched potato samples. Journal of Food Engineering 240, pages 160-170.
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Song Miao & Duanquan Lin. 2019. Evaluation Technologies for Food Quality. Evaluation Technologies for Food Quality 559 578 .

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