Volume 6, Issue 2 2010 Article 12 International Journal of Food Engineering Hot Air Drying Characteristics of Sweet Potato Using Moisture Sorption Isotherm Analysis and Its Quality Changes During Drying Takahiro Orikasa, Miyagi University Long Wu, National Food Research Institute Yasumasa Ando, Chiba University Yoshiki Muramatsu, Tokyo University of Agriculture Poritosh Roy, National Food Research Institute Toshikazu Yano, Miyagi University Takeo Shiina, National Food Research Institute Akio Tagawa, Chiba University Recommended Citation: Orikasa, Takahiro; Wu, Long; Ando, Yasumasa; Muramatsu, Yoshiki; Roy, Poritosh; Yano, Toshikazu; Shiina, Takeo; and Tagawa, Akio (2010) "Hot Air Drying Characteristics of Sweet Potato Using Moisture Sorption Isotherm Analysis and Its Quality Changes During Drying," International Journal of Food Engineering: Vol. 6: Iss. 2, Article 12. DOI: 10.2202/1556-3758.1748 Brought to you by | University of Tennessee Knoxville Authenticated | 160.36.192.221 Download Date | 4/12/13 4:42 AM