Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour
Food Research International(2021)
摘要
•Intermittent RF treatment has combined action for potato drying.•Longer RF radiation period has a positive effect on potato drying quality.•Intermittent period has a moderate tempering effect during drying.•RF intermittent cycle frequency influences the drying characteristics.
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关键词
Radio frequency,Intermittent,Drying,Potato flour,Rheology
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