Effect of hot‐air drying on drying characteristics and quality of tiger nut
High-quality tiger nuts should be produced under optimal conditions: a hot-air drying temperature of 60 °C, an airflow rate of 1.0 m s<sup>-1</sup>, and a loading capacity of 100 g. The results of this study have practical implications for the effective drying of tiger nuts. © 2024 Society of Chemical Industry.
Authors
- Pengxiao Chen
- Yating Zhao
- Run‐Yang Zhang (ORCID: https://orcid.org/0000-0001-6232-6696)
- Mengmeng Jiang (ORCID: https://orcid.org/0009-0003-4034-553X)
- Han Bao (ORCID: https://orcid.org/0009-0001-6373-2466)
- Wenxue Zhu (ORCID: https://orcid.org/0000-0001-8628-3969)
- Kaihao Zhu
Institutions
- Henan University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-25
- DOI
- https://doi.org/10.1002/jsfa.13824
- Citations
- 6
- Primary Topic
- Botany, Ecology, and Taxonomy Studies
- Type
- article
- Field-Weighted Citation Impact
- 3.60