Fig. 1
From: Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods
SC of Yellow-Fleshed Sweet Potato Samples at Different Temperatures. Mean values with the same superscript on y-axis are not significant (p<0.05). SU - Sun-dried (untreated), OU – Oven-dried (untreated), SB- Sun-dried (0.02% sulfite, blanched at 85 °C for 3 min 30 s), OB – Oven-dried (0.02% sulfite, blanched at 85 °C for 3min 30 s), SS – Sun-dried (0.02% sulfite, Steam blanched for 2 min), OS – Oven-dried (0.02% sulfite, Steam blanched for 2 min), DD – Drum-dried (150 °C, 10 rpm, MC - 84.05%