Mass, volume and moisture exchange during carrot root blanching
Blanching is a regular procedure during the vegetable products processing like drying, freezing or canning). In this paper, testing was the influence of blanching carrot root in heated water temperature 80 and 100°C for a period of 1, 3 and 5 minutes. Carrot root samples had shape of the cylinders h...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2017-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2017/1821-44871702104P.pdf |