Comparative study of green peas using with blanching & without blanching techniques
This paper attempts to analyze the kinetics involved in the drying of green peas in ‘with blanching’ and ‘without blanching’ techniques. Blanching by hot water mixed with a solution of citric acid (0.1–0.2 mg/ml) at 70 °C–100 °C is the treatment provided to the samples of green peas. Experimental an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-06-01
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| Series: | Information Processing in Agriculture |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214317318302403 |