Influx and efflux of inorganic phosphate in sweet potato slices. effects of abscisic acid on bi-phasic kinetics

1990 ◽  
Vol 32 (2) ◽  
pp. 138-144
Author(s):  
G. F. Israelstam ◽  
P. C. T. Chan
Keyword(s):  
Abscisic Acid ◽  
Sweet Potato ◽  
Inorganic Phosphate ◽  
Potato Slices

Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

2018 ◽  
Vol 11 (1) ◽  
pp. 19-24 ◽  
Author(s):  
Chinda Chhe ◽  
Teppei Imaizumi ◽  
Fumihiko Tanaka ◽  
Toshitaka Uchino
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Hot Water ◽  
Potato Slices

scholarly journals Effect of Dietary Steamed and Cured Sweet Potato Slices on Bowel Movement in Female Students

2014 ◽  
Vol 61 (3) ◽  
pp. 144-149
Author(s):  
Naoko Mori ◽  
Chiemi Asano ◽  
Tadahiro Nagata ◽  
Teruko Ito
Keyword(s):  
Sweet Potato ◽  
Bowel Movement ◽  
Female Students ◽  
Potato Slices

scholarly journals Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Ernest Abano
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moisture Diffusivity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Logarithmic Model ◽  
Microwave Assisted ◽  
Hot Air ◽  
Orange Fleshed Sweet Potato ◽  
Potato Slices

Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10 − 9 to 4.4 × 10 − 9 m2/s, and 1.1 × 10 − 10 to 7.9 × 10 − 10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, M R = exp − k t n , while the blanch-assisted followed the logarithmic model, M R = a   exp − k t + c . To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.

Variations in the levels of major free cytokinins and free abscisic acid during tuber development of sweet potato

1988 ◽  
Vol 7 (4) ◽  
pp. 249-258 ◽  
Author(s):  
Tomoaki Matsuo ◽  
Hidehiko Mitsuzono ◽  
Ritsuko Okada ◽  
Saburo Itoo
Keyword(s):  
Abscisic Acid ◽  
Sweet Potato ◽  
Tuber Development
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