Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices

Author:

Wu Bengang,Pan Zhongli,Qu Wenjuan,Wang Bei,Wang Juan,Ma Haile

Funder

Scientific Innovation Research of College Graduate in Jangsu Province

Science and Technology Support Program – Agriculture of Jiangsu Province

Science and Technology of Jiangsu Province International Cooperation

Science and Technology Assistance to Xinjiang

Open Fund of Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products

Zhenjiang Maybo Innovation Co., Ltd

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Diffusion in potato during far infrared radiation drying;Afzal;Journal of Food Engineering,1998

2. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes;Anthon;Journal of Agricultural and Food Chemistry,2002

3. Official Methods of Analysis;AOAC (Association of Official Analytical Chemists),2000

4. Industrial drying of foods;Baker,1997

5. Effluent generation, energy use and cost of blanching;Bomben;Journal of Food Process Engineering,1977

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