Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization-Reference-Cited by-同舟云学术

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Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization

Published:2023-08 Issue: Volume:88 Page:103444
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wu Bengang,Ma Yuanjin,Guo Xiuyu,Guo Yiting,Qiu Chengcheng,Gao Kun,Ma Haile,Pan Zhongli

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

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

2. Effects of microwave-infrared combination drying on quality of eggplants;Aydogdu;Food and Bioprocess Technology,2015

3. An integrated energy and quality approach to optimization of green peas drying in a hot air infrared-assisted vibratory bed dryer;Barzegar;Journal of Food Engineering,2015

4. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries;Bingol;Journal of Food Engineering,2014

5. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices;Feng;Food Chemistry,2018

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1. Conductive hydro-drying of cayenne chili paste: Effects of intermittency, temperature and salt concentration on product quality and energy efficiency;LWT;2024-07

2. Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities;Innovative Food Science & Emerging Technologies;2024-07

3. Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties;Journal of the Science of Food and Agriculture;2024-04-09

4. Research progress in the application of catalytic infrared technology in fruit and vegetable processing;Comprehensive Reviews in Food Science and Food Safety;2024-01

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