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Journal of Food Quality
Volume 2018 (2018), Article ID 6157697, 13 pages
https://doi.org/10.1155/2018/6157697
Research Article

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
2College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China

Correspondence should be addressed to Jianyong Yi; ten.haey@saac_gnoynaijiy and Jinfeng Bi; moc.361@0102gnefnijib

Received 30 September 2017; Accepted 31 December 2017; Published 31 January 2018

Academic Editor: Alex Martynenko

Copyright © 2018 Jianyong Yi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Jianyong Yi, Chunhui Hou, Jinfeng Bi, Yuanyuan Zhao, Jian Peng, and Changjin Liu, “Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method,” Journal of Food Quality, vol. 2018, Article ID 6157697, 13 pages, 2018. doi:10.1155/2018/6157697