High-humidity hot air impingement blanching (HHAIB)...

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Food Control 2018 / 9

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Deng, Li-Zhen, Pan, Zhongli, Mujumdar, A.S., Zhao, Jin-Hong, Zheng, Zhi-An, Gao, Zhen-Jiang, Xiao, Hong-Wei
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Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2018.09.008
Date:
September, 2018
File:
PDF, 5.00 MB
english, 2018
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