Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids
Yishun Yao, Bo Zhang, Zhou LiangFu, Yequn Wang, Hongfei Fu, Xiangwei Chen, Yunyang Wang, Yunyang Wang, Yunyang Wang
Topics & Concepts
BlanchingDielectric heatingRadio frequencyPoint of deliveryMaterials scienceFood scienceChemistryOptoelectronicsHorticultureElectrical engineeringDielectricBiologyEngineeringPostharvest Quality and Shelf Life ManagementFood Drying and ModelingMicrobial Inactivation Methods