Innovative superheated steam impingement blanching (SSIB) enhances drying rate and quality attributes of line pepper
Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes. In current work the effects of superheated steam impingement blanching (SSIB) time and temperature on drying characteristics and red pigments content of line pepper...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-12-01
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| Series: | Information Processing in Agriculture |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214317317300835 |