Influence of Drying Temperature and Osmotic Pretreatment on Heat and Mass Transfer, Drying Kinetics and Quality of Dried Sweet Potato
The study investigated the effects of osmotic pretreatment and drying temperature on drying kinetics, heat and mass transfer and quality attributes of sweet potato slices. Mature sweet potato were sliced into 2, 4 and 6 mm thicknesses and subjected to osmotic pretreatment using NaCl, CaCl2 and C6H8O6 solutions at conce...