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Effect of high-temperature fluidized-bed drying on cooking, textural and digestive properties of waxy rice

✍ Scribed by Petcharat Jaiboon; Somkiat Prachayawarakorn; Sakamon Devahastin; Patcharee Tungtrakul; Somchart Soponronnarit

Book ID
108171735
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
725 KB
Volume
105
Category
Article
ISSN
0260-8774

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## Abstract Three sorts of apple (Idared, Golden Delicious and Jonathan) were dried in a laboratory‐type fluidized bed dryer. Apples were cleaned, cored, peeled and cut into 10 Γ— 10 Γ— 10 mm cubes or into slices 5 Γ— 3 mm thick and 40 mm long. A part of the samples was dipped for 3 min prior to dryin