Air-impingement drying of tortilla chips Academic Article

abstract

• Tortilla pieces were prepared from nixtamalized masa flour, and dried under impinging hot air. The effect of different drying conditions on the drying rate, texture, shrinkage profile and microstructure was analyzed. The results indicated that drying rate was mostly affected by the air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature.

authors

• Moreira, Rosana

published proceedings

• Drying Technology

author list (cited authors)

• Lujan-Acosta, J., Moreira, R. G., & Seyed-Yagoobi, J.

complete list of authors

• Lujan-Acosta, J||Moreira, RG||Seyed-Yagoobi, J

publication date

• December 1997

published in

• Drying Technology: an international journal  Journal

start page

• 881

end page

• 887

volume

• 15

issue

• 3-4