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Air-Impingement Drying of Tortilla Chips

 

作者: Javier Lujan-Acosta 1,   RosanaG. Moreira 1,   Jamal Seyed-Yagoobi 2,  

 

期刊: Drying Technology  （Taylor Available online 1997）
卷期: Volume 15, issue 3-4  

页码: 881-897

 

ISSN:0737-3937

 

年代: 1997

 

DOI:10.1080/07373939708917266

 

出版商: Taylor & Francis Group

 

关键词: shrinkage;structure;pore size distribution;texture;drying rate

 

数据来源: Taylor

 

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 coeffieient; and microstructure looked smoother at higher air temperature.

 

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