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An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment

  • Published:2023-07 Issue: Volume:87 Page:103368
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhang Jing-Shou,Chen Xian-Jun,Zielinska Sara,Sutar Parag Prakash,Li Suo-Bin,Deng Li-Zhen,Wang Hui,Chen Yu-Hang,Xiao Hong-Wei

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

1. Inactivation of pectinmethylesterase in fresh orange juice by cold atmospheric plasma technology: A kinetic study;Andreou;Innovative Food Science & Emerging Technologies,2023

2. Effects of cylindrical cruciform patterns on fluid flow and drag as determined by CFD models;Bi;Ocean Engineering,2017

3. Calculation of vacuum system in chemical and pharmaceutical industries;Chao;Chemical and Pharmaceutical Engineering,2015

4. Effect of high carbon dioxide injury on the physiological characteristics of fresh-cut garlic scapes;Chen;Scientia Horticulturae,2019

5. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review;Deng;Critical Reviews in Food Science and Nutrition,2019

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