Chapter 57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6 and
  4. Dr. Sanguansri Charoenrein7
  1. R. Campos-Mendiola1,
  2. C. Gumeta-Chávez1,
  3. J. J. Chanona-Pérez2,
  4. L. Alamilla-Beltrán3,
  5. A. Jiménez-Aparicio2 and
  6. G. F. Gutiérrez-López2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch57

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Campos-Mendiola, R., Gumeta-Chávez, C., Chanona-Pérez, J. J., Alamilla-Beltrán, L., Jiménez-Aparicio, A. and Gutiérrez-López, G. F. (2010) Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch57

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

  2. 2

    Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

  3. 3

    Departamento de Ingeniería, Bioquímica y Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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