Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato
Hongyi Jiang, Bo Ling, Xu Zhou, Shaojin Wang
Topics & Concepts
BlanchingPoint of deliveryFood scienceDielectric heatingTexture (cosmology)Radio frequencyChemistryMaterials scienceHorticultureOptoelectronicsBiologyArtificial intelligenceImage (mathematics)Computer scienceTelecommunicationsDielectricFood Drying and ModelingPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods