Rehydration modeling and characterization of dehydrated sweet corn
Abstract The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanching (SB), and microwave blanching (MB) were employed...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3303 |