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AbstractShort-time blanched (2min, 90C), long-time blanched (30min, 90C) and non-blanched potato slices were dried in a convective air drier and their mechanical and rehydration properties were compared. Blanching increased the flexibility and strength of dried potato slices, although the effects of short and long blanching were not significantly different. Unblanched potato slices did not have larger...
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