Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices

LWT

Volumn 57, Issue 1, 2014, Pages 90-98

  Wu, Bengang ^a   Pan, Zhongli ^a,b,c   Qu, Wenjuan ^a   Wang, Bei ^a   Wang, Juan ^a   Ma, Haile ^a  

^a JIANGSU UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Blanching; Carrot; Dehydration; Infrared; Model

Indexed keywords

ATMOSPHERIC TEMPERATURE; BLANCHING; COLOR; COLORIMETRY; DRYING; MOISTURE; RADIATION EFFECTS; SURFACE TEMPERATURE;

'DRY' [; CARROT; CARROT SLICE; EXPOSED TO; INFRARED RADIATION HEATING; MOISTURE REDUCTION; PROCESSING PARAMETERS; QUALITY CHARACTERISTIC; SURFACE COLOR CHANGES; SURFACE TEMPERATURES;

DEHYDRATION;

DAUCUS CAROTA;

EID: 84894244270     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.035     Document Type: Article

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