Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study

• Megaswana Guruprasad,
• Jeevitha Gada Chengaiyan,
• Faraz Ahmad,
• Shafiul Haque,
• Esra Capanoglu,
• Deependra Rajoriya

Affiliations

Megaswana Guruprasad

Department of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, India

Jeevitha Gada Chengaiyan

Department of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, India

Faraz Ahmad

Department of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, India

Shafiul Haque

Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan, Saudi Arabia

Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey

Deependra Rajoriya

Department of Food Technology, Rajiv Gandhi University, Doimukh, India