Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets
Author:
Affiliation:
1. College of Engineering, China Agricultural University, Beijing, China;
2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China;
3. College of Life and Environmental Science, Gan Nan Normal University, Ganzhou, China
Funder
the National Key Research and Development Program of China
the National Natural Science Foundation of China
the Project in the National Science & Technology Pillar Program during the 13th five-year Plan Period
the Chinese Transformation Fund of Agricultural Scientific and Technological Achievements
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1494185
Reference54 articles.
1. A Comparative Study on Exergetic Performance Assessment for Drying of Broccoli Florets in Three Different Drying Systems
2. Energy efficient drying strategies to retain nutritional components in broccoli (Brassica oleracea var. italica)
3. BrassicaFoods as a Dietary Source of Vitamin C: A Review
4. Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)
5. Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods
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