Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization
Bengang Wu, Yuanjin Ma, Xiuyu Guo, Yiting Guo, Chengcheng Qiu, Kun Gao, Haile Ma, Zhongli Pan
Topics & Concepts
BlanchingRoundness (object)CrustPerimeterElongationDehydrationMaterials scienceCell structureInfraredChemistryComposite materialFood scienceUltimate tensile strengthGeologyMathematicsBiological systemBiochemistryOpticsBiologyPhysicsGeometryGeophysicsFood Drying and ModelingPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods