Blanching of potato with superheated steam and hot water spray

LWT

Volumn 42, Issue 6, 2009, Pages 1035-1040

  Sotome, Itaru ^a   Takenaka, Makiko ^a   Koseki, Shigenobu ^a   Ogasawara, Yukio ^b   Nadachi, Yoshitaka ^c   Okadome, Hiroshi ^a   Isobe, Seiichiro ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Taiyo Seisakusho Co   (Japan)

^c Umeda Jimusho   (Japan)

Author keywords

Peroxidase; Polyphenol oxidase; Storage; Thermal processing; Vapor liquid two phase flow

Indexed keywords

BLANCHING; FOOD STORAGE; HEAT RESISTANCE; TWO PHASE FLOW; WATER ABSORPTION;

HOT WATER; MICRO DROPLETS; PEROXIDASE; POLYPHENOL OXIDASE; STEAM/WATER; SUPERHEATED STEAM; THERMAL; THERMAL PROCESSING; VAPOR-LIQUID TWO-PHASE FLOWS; VAPOUR-LIQUID TWO PHASE FLOWS;

HEATING;

SOLANUM TUBEROSUM;

EID: 62449258082     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.02.001     Document Type: Article

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