Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state
Hui Wang, Azharul Karim, Sriram K. Vidyarthi, Long Xie, Ziliang Liu, Lei Gao, Jing‐Shou Zhang, Hong‐Wei Xiao
Topics & Concepts
BlanchingPectinPolysaccharideTexture (cosmology)Food scienceChemistryBotanyBiochemistryBiologyComputer scienceArtificial intelligenceImage (mathematics)Polysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementMicroencapsulation and Drying Processes