Optimization of blanching process for carrots

Journal of Food Process Engineering

Volumn 32, Issue 4, 2009, Pages 587-605

  Shivhare, U S ^a   Gupta, M ^b   Basu, S ^a   Raghavan, G S V ^c  

^a PANJAB UNIVERSITY   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BLANCHING PROCESS; CARROT JUICE; DESTRUCTIVE EFFECTS; ENZYME INACTIVATION; HOT WATER; PROCESS PARAMETERS; RESIDUAL ACTIVITY; TEMPERATURE RANGE; THERMAL INACTIVATION; TIME-TEMPERATURE COMBINATION; UNIT OPERATION; VITAMIN C;

BLEACHING; CALCIUM; CALCIUM CHLORIDE; ENZYME ACTIVITY; ENZYMES; PARAMETER ESTIMATION; WATER; WEIBULL DISTRIBUTION;

FOOD PRESERVATION;

DAUCUS CAROTA;

EID: 68749121139     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00234.x     Document Type: Article

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