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

Journal of Food Engineering

Volumn 97, Issue 1, 2010, Pages 8-16

  Zhu, Yi ^a   Pan, Zhongli ^a,b   McHugh, Tara H ^b   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Apple; Blanching; Infrared; Intermittent heating; Partial drying

Indexed keywords

APPLE SLICES; B VALUE; BIPHASIC MODELS; DRYING BEHAVIOR; DRYING RATES; FACTORIAL EXPERIMENT; FIRST ORDER KINETICS; HIGH QUALITY; INTERMITTENT HEATING; LOG REDUCTIONS; MOISTURE REDUCTION; NON-ENZYMATIC BROWNING; PAGE MODELS; PARTIAL DRYING; POLYPHENOL OXIDASE; PROCESSING PARAMETERS; PROCESSING TIME; PRODUCT QUALITY; PRODUCT SURFACE; QUALITY CHARACTERISTIC; SLICE THICKNESS; SURFACE COLORS;

COLORIMETRY; CURING; DEHYDRATION; DEWATERING; ENZYMES; FRUITS; HEATING; MOISTURE; PLANTS (BOTANY);

INFRARED DRYING;

MALUS X DOMESTICA;

EID: 71749121216     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.021     Document Type: Article

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