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Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic

Clinton Emeka Okonkwo, Olumuyiwa Isaac Moses, Charles Obiora Nwonuma, Taiwo Abiola, Bello O. Benjamin, Joshua Opeyemi Folorunsho, Abiola Folakemi Olaniran, Zhongli Pan

2022Innovative Food Science & Emerging Technologies51 citationsDOI

Topics & Concepts

BlanchingFood scienceChemistryPoint of deliveryBotanyBiologyPotato Plant ResearchEdible Oils Quality and AnalysisSpectroscopy and Chemometric Analyses
Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic | Litcius