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The study investigates the fluidized bed drying process of thinly sliced potatoes, focusing on the effects of pre-treatments and drying conditions on their physical characteristics. Results indicate that the addition of citric acid and varying drying temperatures significantly influence moisture content, water activity, and color differences in dehydrated potatoes. The findings suggest that pre-drying treatments are essential to maintain the quality of dehydrated potatoes, particularly in the context of the

Author

anaevelynhernandezaguilar

Language

EN