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Drying Technology
An International Journal
Volume 23, 2005 - Issue 7
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Original Articles

Sorption Isotherms of Vaccum-Fried Carrot Chips

Fan Liu-Ping The Main Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, Jiangsu, China; School of Food Science and Technology, Southern Yangtze University, Wuxi, China
,
Zhang Min The Main Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, Jiangsu, China; School of Food Science and Technology, Southern Yangtze University, Wuxi, ChinaCorrespondence[email protected]
,
Tao Qian School of Food Science and Technology, Southern Yangtze University, Wuxi, China
&
Xiao Gong-Nian School of Food Science and Technology, Southern Yangtze University, Wuxi, China; Zhejiang Haitong Food Group Ltd. Co, Zhejiang, Cixi, China
Pages 1569-1579 | Published online: 06 Feb 2007

Citations (14)

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Read on this site (6)

Min Zhang, Huizhi Chen, Arun. S. Mujumdar, Juming Tang, Song Miao & Yuchuan Wang. (2017) Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Critical Reviews in Food Science and Nutrition 57:6, pages 1239-1255.
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Min Zhang & Hao Jiang. (2014) Recent Food Drying R&D at Jiangnan University: An Overview. Drying Technology 32:15, pages 1743-1750.
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Agnieszka Ciurzyńska, Dariusz Piotrowski, Andrzej Lenart & Piotr Łukasik. (2012) Sorption Properties of Vacuum-Dried Strawberries. Drying Technology 30:8, pages 850-858.
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S.V. García, L.A. Brumovsky, R.M. Fretes & M.E. Schmalko. (2010) Influence of Drying Temperature on the Physical and Microbiological Parameters and the Quality of Dried Green Onion. Drying Technology 28:12, pages 1435-1444.
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R.F. Bott, T.P. Labuza & W.P. Oliveira. (2010) Stability Testing of Spray- and Spouted Bed–Dried Extracts of Passiflora alata . Drying Technology 28:11, pages 1255-1265.
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G. A. P. Torezan, H. C. Menezes, M. E. Katekawa & M. A. Silva. (2007) Microstructure and Adsorption Characteristics of Mango Chips Obtained by Osmotic Dehydration and Deep Fat Frying. Drying Technology 25:1, pages 153-159.
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Articles from other publishers (8)

Savita S. Zambre. 2024. Sustainable Food Systems (Volume II). Sustainable Food Systems (Volume II) 237 266 .
Peter Kang’ethe Kimani, Ayub Njoroge Gitau, Duncan Onyango Mbuge & Januarius Ondiek Agullo. (2023) Modelling Moisture Sorption Isotherms of Superabsorbent Polymer Fabric for Desiccant Drying of Crops. Adsorption Science & Technology 2023, pages 1-12.
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Haiyuan Huang, Yixin Wang & Wenzheng Shi. (2021) Effects of different drying methods on the quality and nonvolatile taste compounds of black carp. Journal of Food Processing and Preservation 45:6.
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Fitriyono Ayustaningwarno, Ruud Verkerk, Vincenzo Fogliano & Matthijs Dekker. (2020) The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips. Innovative Food Science & Emerging Technologies 59, pages 102251.
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P. García-Segovia, A.M. Urbano-Ramos, S. Fiszman & J. Martínez-Monzó. (2016) Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz). LWT - Food Science and Technology 69, pages 515-521.
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Francis Courtois, Aman Mohammad Ziaiifar, Isabelle Trezzani & Gilles Trystram. (2012) Friture profonde : les interactions huile-produit. Oléagineux, Corps gras, Lipides 19:2, pages 89-95.
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Hamid Reza Gazor & Hossein Chaji. (2010) Equilibrium moisture content and heat of desorption of saffron. International Journal of Food Science & Technology 45:8, pages 1703-1709.
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Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois, Isabelle Trezzani & Gilles Trystram. (2008) Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science & Technology 43:8, pages 1410-1423.
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