Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Journal of Food Engineering

Volumn 90, Issue 4, 2009, Pages 441-452

  Zhu, Yi ^a   Pan, Zhongli ^b,c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c Univ of California   (United States)

Author keywords

Apple; Blanching; Continuous heating; Dehydration; Infrared

Indexed keywords

BLEACHING; CHEMICAL REACTIONS; COLORIMETRY; CURING; DEHYDRATION; DEWATERING; ENZYMES; FRUITS; MOISTURE; RADIATION EFFECTS; REDUCTION;

APPLE; APPLE SLICES; BLANCHING; CONTINUOUS HEATING; CURRENT PROCESSING; DRYING BEHAVIOR; DRYING RATES; FACTORIAL EXPERIMENTS; FIRST-ORDER KINETICS; FRACTIONAL CONVERSION; HIGH-QUALITY; INFRARED; LOW RADIATION; MOISTURE REDUCTION; MOISTURE REMOVAL; PEROXIDASE ACTIVITIES; POLYPHENOL OXIDASE; PROCESSING PARAMETERS; PROCESSING TIME; QUALITY CHARACTERISTICS; RADIATION HEATING; RADIATION INTENSITIES; SLICE THICKNESS; SURFACE COLOR CHANGES; SURFACE COLORS;

HEATING;

MALUS X DOMESTICA;

EID: 53149151401     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.07.015     Document Type: Article

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