Abstract
The permeability of the surface layer, the partially dried layer (PDL), to water vapour was measured. It was found that blanching reduced the permeability of the surface layer to water vapour. This was shown to be due to gelatinisation of starch on the surface. This finding was confirmed by examining the structure of the surface layer using stereomicroscopy and variable pressure scanning electron microscopy.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
