Effect of blanching and drying temperatures on the browningârelated enzymes and physicochemical properties of lily bulb flours
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DOI: 10.1111/jfpp.14248
Abstract: The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for… read more here.
Keywords: effect blanching; blanching drying; properties lily; physicochemical properties ... See more keywords
Artificial Neural Network Assisted Multiobjective Optimization of Postharvest Blanching and Drying of Blueberries
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DOI: 10.3390/foods11213347
Abstract: This study aimed to optimize the postharvest blanching and drying process of blueberries using high-humidity air impingement (HHAIB) and hot-air-assisted infrared (HAIR) heating. A novel pilot-scale hot-air-assisted carbon-fiber infrared (IR) blanching/drying system was developed. Fresh… read more here.
Keywords: neural network; blanching drying; air; postharvest blanching ... See more keywords
Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata
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DOI: 10.3390/plants12061372
Abstract: In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the… read more here.
Keywords: water blanching; blanching drying; water; microstructure ... See more keywords