Auteur Cunningham, S. E.
Documents disponibles écrits par cet auteur (2)
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Cunningham, S. E., Auteur ; McMinn, W. A. M., Auteur ; Magee, T. R. A., Auteur |The effects of temperature, drying method and pre-drying treatments on water absorption and textural degradation of potatoes during soaking were examined. Samples were pre-dried in a convective oven (60 °C) or in a microwave oven (250, 440 or 60[...]
Article : texte imprimé
Cunningham, S. E., Auteur ; McMinn, W. A. M., Auteur ; Magee, T. R. A., Auteur |Rehydration of pasta at 20, 40, 60 and 80 °C was examined using Fick’s Second Law of Diffusion to describe the rehydration kinetics. The process was characterized by two effective diffusion coefficients (D1, D2). The effect of temperature on D w[...]
