Air-impingement drying of tortilla chips

被引：21

作者：

LujanAcosta, J ^{[1
]}

Moreira, RG ^{[1
]}

SeyedYagoobi, J ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT MECH ENGN,COLLEGE STN,TX 77843

来源：

DRYING TECHNOLOGY | 1997年 / 15卷 / 3-4期

关键词：

shrinkage; structure; pore size distribution; texture; drying rate;

D O I：

10.1080/07373939708917266

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Tortilla pieces were prepared from nixtamalized masa flour, and dried under impinging hot air. The effect of different drying conditions on the drying rate, texture, shrinkage profile and microstructure was analyzed. The results indicated that drying rate was mostly affected by the air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature.

引用

页码：881 / 897

页数：17

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